• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

The Brass Key Corned Beef and Cabbage Soup

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • 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

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