The Brass Key Corned Beef and Cabbage Soup

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1 ga Water; more if needed
1 ts White pepper
1/2 c rice; converted
1 c carrots; Diced
1 ts Garlic; minced
1 16-oz cn Whole peeled tomatoes
Margarine; to saute
3 cubes Chicken bouillon
2 ts Seasoning salt
3 cubes Beef bouillon
2 c corned beef; Cooked, diced
1 c Celery; diced
2 c potatoes; Peeled, diced
1 md head cabbage; cut into thin
1 c onion; Diced

Original recipe makes 10



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 on Apr 14, 1997

Calories Per Serving: 206 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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