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
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 10|
|Calories from Fat: 66 (32%)|
|Amt Per Serving||% DV|
|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 %|
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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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