Top-ranked recipe named "The Brass Key Corned Beef and Cabbage Soup"
Try this The Brass Key Corned Beef and Cabbage Soup recipe, or contribute your own. "Stews" and "Soups" are two tags used to describe 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
There are no reviews yet for The Brass Key Corned Beef and Cabbage Soup. Be the first to review it!