Try this The Brass Key Corned Beef and Cabbage Soup recipe, or contribute your own.
Suggest a better descriptionIn 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
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Serving Size: 1 Serving (345g) | ||
Recipe Makes: 10 | ||
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Calories: 206 | ||
Calories from Fat: 66 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 24.6mg | 8 % | |
Sodium 1300.8mg | 45 % | |
Potassium 650.7mg | 17 % | |
Total Carbohydrate 25.1g | 7 % | |
Dietary Fiber 4.6g | 19 % | |
Sugars, other 20.5g | ||
Protein 10.9g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 206
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