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Ingredients
- 1 cup diced onion
- 3 beef bouillon cubes
- 1 cup diced carrots
- 3 chicken bouillon cubes
- 1 cup diced celery
- 2 cups diced peeled potatoes
- Margarine to saute vegetables
- 1 can (16 ounces) whole peeled tomatoes, crushed
- 1 teaspoon minced garlic
- 1 medium head green cabbage, halved, cut into thin strips
- 1 teaspoon white pepper
- 2 cups diced cooked corned beef
- 2 teaspoons seasoning salt
- 1/2 cup converted rice (not quick-cooking)
- 1 gallon water plus additional water to fill soup pot if needed (divided)
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Recipe Info
Category : Soups/Stews
Rating : 0
Contributor : marc
Print Recipe
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Directions
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 to 45 minutes, or until potatoes and cabbage are tender. Add rice and cook until done, about 2 minutes. Makes about 10 to 12 servings.
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