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Ingredientes
- 1 c. Diced onion
- 1 c. Diced carrots
- 1 c. Diced celery
- Â Â Margarine to saute/fry vegetables
- 1 tsp Chopped garlic
- 1 tsp White pepper
- 2 tsp Seasoning salt
- 1 gal Water, more if needed
- 3 x Beef bouillon cubes
- 3 x Chicken bouillon cubes
- 2 c. Peeled potatoes, diced
- 1 can Whole peeled tomatoes (16 ounce), crushed
- 1 med Head cabbage, cut into thin strips
- 2 c. Cooked corned beef, diced
- 1/2 c. Converted rice
Direcciones
- In 2-gallon soup pot, saute/fry onions, carrots and celery in margarine over medium heat till tender. Add in garlic, pepper and seasoning salt, stirring well. Add in 1 gallon water, bouillon cubes, potatoes, tomatoes, cabbage and corned beef. Add in additional water to cover vegetables and nearly fill pot if needed. Bring to boil cook 30-45 min, or possibly till potatoes and cabbage are tender. Add in rice and cook till done, about 2 min.
- Makes about 10servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 669g | |
| Recipe makes 10 servings | |
| Calories 261 | |
| Calories from Fat 150 | 57% |
| Total Fat 16.86g | 21% |
| Saturated Fat 4.18g | 17% |
| Trans Fat 1.68g | |
| Cholesterol 25mg | 8% |
| Sodium 1215mg | 51% |
| Potassium 513mg | 15% |
| Total Carbs 16.15g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.56g | 2% |
| Protein 10.92g | 17% |
