| 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 | t | Minced garlic |
| 1 | t | White pepper |
| 2 | t | Seasoning salt |
| 1 | gl | Water, more if needed |
| 3 | Beef bouillon cubes | |
| 3 | Chicken bouillon cubes | |
| 2 | c | Peeled potatoes, diced |
| 1 | Whole peeled tomatoes, 16 | |
| oz crushed | ||
| 1 | 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 Aquasea221@aol.com on Apr 14, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 120
Calories From Fat: 7
Total Fat: <1g
Cholesterol: <1mg
Sodium: 920.2mg
Potassium: 670.1mg
Carbohydrates: 23.8g
Fiber: 4.2g
Sugar: 2.7g
Protein: 5.5g