Brass Key Corned Beef and Cabbage Soup
Kay akin
ingredients
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- Margarine (to sauté vegetables)
- 1 teaspoon minced garlic
- 1 teaspoon white pepper
- 2 teaspoons seasoning salt
- 1 gallon water plus additional water to fill soup pot if needed (divided)
- 3 beef bouillon cubes
- 3 chicken bouillon cubes
- 2 cups diced peeled potatoes
- 1 (16 ounce) can whole peeled tomatoes, crushed
- 1 medium head green cabbage, halved, cut into thin strips
- 2 cups diced cooked corned beef
- 1/2 cup converted rice (not quick-cooking)
directions
- 1
In 2-gallon soup pot, sauté onions, carrots and celery in margarine over medium heat until tender. Add garlic, pepper and seasoning salt, stirring well.
- 2
Add 1 gallon water, bouillon cubes, potatoes, tomatoes, cabbage and corned beef. Add additional water to cover vegetables and nearly fill pot if needed.
- 3
Bring to boil, cook 30 to 45 minutes, or until potatoes and cabbage are tender. Add rice and cook until done, about 2 minutes.
- 4
Makes about 10 to 12 servings.
Source: Kay
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