Title: The Brass Key Corned Beef and Cabbage Soup
Categories: Soups &, Stews
Yield: 10 Servings

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

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