Brass Key Corned Beef and Cabbage Soup
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
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)
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.
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 to 45 minutes, or until potatoes and cabbage
are tender. Add rice and cook until done, about 2 minutes.
Makes about 10 to 12 servings.
Source: Brass Key
Restaurant, Milwaukee, Wisconsin