The Brass Key Corned Beef and Cabbage Soup

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The Brass Key Corned Beef and Cabbage Soup Ingredients

1 c Diced onion	3 Beef bouillon cubes
1 c Diced carrots	3 Chicken bouillon cubes
1 c Diced celery	2 c Peeled potatoes, diced
Margarine to saute	1 cn Whole peeled tomatoes (16
1 ts Minced garlic	1 md Head cabbage, cut into thin
1 ts White pepper	2 c Cooked corned beef, diced
2 ts Seasoning salt	1/2 c Converted rice
1 ga Water, more if needed

Instructions for The Brass Key Corned Beef and Cabbage Soup

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@aol.com on Apr 14, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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