The Brass Key Corned Beef And Cabbage Soup
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10 | Ready In: 1-2 hrs
Ingredients:
1 cup diced onion
1 cup diced carrots
1 cup diced celery
margarine to saute vegetables
1 teaspoon minced garlic
1 teaspoon white pepper
2 teaspoons seasoned salt
1 gallon water plus additional water to fill soup pot if needed (divided)
3 beef bouillon cubes
3 chicken bouillon cubes
2 cups diced peeled potatoes
1 can (16 ounce size) whole peeled tomatoes, crushed
1 medium head green cabbage, halved, cut into thin strips
2 cups diced cooked corned beef
1/2 cup converted rice (not quick-cooking)
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 to 45 minutes, or until potatoes and cabbage are tender. Add rice and cook until done, about 2 minutes.
Recipe Location: https://www.cdkitchen.com/recipes/recs/224/The-Brass-Key-Corned-Beef-And-109663.shtml
Recipe ID: 80536
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