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The Brass Key Corned Beef and Cabbage Soup

1 C. diced onion
1 C. diced carrots
1 C. diced celery
margarine to saute vegetables
1 tm minced garlic
1 tm white pepper
2 tm seasoning salt
1 gallon water plus additional water to fill soup pot if needed (divided)
3 beef bouillon cubes
3 chicken bouillon cubes
2 C. diced peeled potatoes
1 can (16 oz.) whole peeled tomatoes, crushed
1 medium head green cabbage, halved, cut into thin strips
2 C. diced cooked corned beef
1/2 C. converted rice (not quick-cooking)

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 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.
 

    
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