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The Brass Key Corned Beef And Cabbage Soup Recipe

 


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recipe is ready in 1-2 hrs Ready in: 1-2 hrs
recipe difficulty 3/5 Difficulty:   3 (1=easiest :: hardest=5)

Serves/Makes:   10

  

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 seasoning 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 oz 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)

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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.

This recipe from CDKitchen for The Brass Key Corned Beef And Cabbage Soup serves/makes 10

Recipe ID: 80536

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This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.

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