The brass key corned beef and cabbage soup

10 Servings

Ingredients

QuantityIngredient
1cupDiced onion
1cupDiced carrots
1cupDiced celery
Margarine to saute vegetables
1teaspoonMinced garlic
1teaspoonWhite pepper
2teaspoonsSeasoning salt
1gallonWater, more if needed
3Beef bouillon cubes
3Chicken bouillon cubes
2cupsPeeled potatoes, diced
1canWhole peeled tomatoes (16 oz), crushed
1mediumHead cabbage, cut into thin strips
2cupsCooked corned beef, diced
½cupConverted rice

Directions

In 2-gallon soup pot, saute onions, carrots and celery in margarine over medium heat until tender. Add garlic, pepper and seasoning salt, stirring well. Add 1 gallon water, bouillon cubes, potatoes, tomatoes, cabbage and corned beef. Add additional water to cover vegetables and nearly fill pot if needed. Bring to boil cook 30-45 minutes, or until potatoes and cabbage are tender. Add rice and cook until done, about 2 minutes. Makes about 10 servings.

Recipe by: The Brass Key Restaurant Posted to MC-Recipe Digest V1 #568 by Aquasea221@... on Apr 14, 1997