The Brass Key Corned Beef and Cabbage Soup

Ready in 1h

Try this The Brass Key Corned Beef and Cabbage Soup recipe, or contribute your own.


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

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

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for The Brass Key Corned Beef and Cabbage Soup. Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free