| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Soups &, Stews | 10 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 [email protected] on Apr 14, 1997
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