The Brass Key Corned Beef and Cabbage Soup
| Yield: | 10 Servings |
| Categories: | Soups, Stews |
| 1 | c | Diced onion |
| 1 | c | Diced carrots |
| 1 | c | Diced celery |
| Margarine to saute vegetables | ||
| 1 | ts | Minced garlic |
| 1 | ts | White pepper |
| 2 | ts | Seasoning salt |
| 1 | ga | Water, more if needed |
| 3 | Beef bouillon cubes | |
| 3 | Chicken bouillon cubes | |
| 2 | c | Peeled potatoes, diced |
| 1 | cn | Whole peeled tomatoes (16 oz), crushed |
| 1 | md | Head cabbage, cut into thin strips |
| 2 | c | Cooked corned beef, diced |
| 1/2 | c | Converted rice |
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