A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
The Brass Key Corned Beef And Cabbage Soup
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- #80536
serves/makes:
ready in:
1-2 hrs
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.
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nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. 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 nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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