Recipe for cooking brass key corned beef and cabbage soup

Soups for Salads :: Copy-Cat Soups

Brass Key Corned Beef and Cabbage Soup

Source: Brass Key Restaurant, Milwaukee, Wisconsin

1 C. diced onion
1 C. diced carrots
1 C. diced celery
Margarine (to saut vegetables)
1 tsp. minced garlic
1 tsp. white pepper
2 tsp. seasoning salt
1 gallon water plus additional water to fill
    soup pot if needed (divided)
3 beef bouillon cubes
3 chicken bouillon cubes
2 C. diced peeled potatoes
1 (16 oz.) can whole peeled tomatoes, crushed
1 med. head green cabbage, halved,
    cut into thin strips
2 C. diced cooked corned beef
1/2 C. converted rice (not quick-cooking)

In 2-gallon soup pot, saut onions, carrots and celery in margarine over med. 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 min., or until potatoes and cabbage are tender. Add rice and cook until done, about 2 min.

Makes approximately approximately 10 to 12 servings.