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| The Brass Key Corned Beef And Cabbage Soup Recipe |
Category: Stews
Rating:
N/A
Servings: 10
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Ingredients
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 margarine to saute vegetables
1 teaspoon minced garlic
1 teaspoon white pepper
2 teaspoon seasoning salt
1 gal water, more if needed
3 beef bouillon cubes
3 chicken bouillon cubes
2 cup peeled potatoes, diced
1 can whole peeled tomatoes (16 oz), crus; hed
1 medium head cabbage, cut into thin strips
2 cup cooked corned beef, diced
1/2 cup converted rice
Cooking Directions:
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
stews,soups&
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