| 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
Aquasea221@aol.com on Apr 14, 1997
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