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Ingredients
6 Celery ribs, chopped
4 Medium carrots, sliced
2 Cups potatoes, peeled & cubed
5 Cups water
3 Cups cooked corned beef, chopped
2 Cups cooked cabbage, chopped
1 Teaspoon dill weed
1 Teaspoon salt
1 Teaspoon seasoned salt
1/2 Teaspoon white pepper
Instructions
In a large soup kettle, bring the celery, carrots, potatoes and water to a boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes.
Stir in the remaining ingredients. Cover and simmer for 15 to 20 minutes or until heated through.