Shelly's Recipe

CORNED BEEF AND CABBAGE SOUP

Category: Soups

1 cup diced onions, carrots and celery
Oil to saute vegetables
1 tsp minced garlic and white pepper
2 tsp seasoning salt
1 gallon water plus additional water to fill soup pot, if needed
3 beef and chicken bouillon cubes
2 cups diced peeled potatoes
1 (16 oz) can whole tomatoes, crushed
1 medium heat green cabbage, halved and cut into thin strips
2 cups diced cooked corned beef
1/2 cup converted rice, not instant

In a soup pot, saute onions, carrots and celery in oil until tender. Add next 3 ingredients, stirring well. Add 1 gallon water and next 6 ingredients. Add additional water to cover vegetable and nearly fill pot, if needed. Bring to a boil and cook 30-45 minutes, or until potatoes and cabbage are tender. Add rice and cook until rice is tender. Serves 10-12