Ingredients
6 celery ribs, chopped4 medium carrots, sliced2 cups cubed peeled potatoes5 cups water3 cups diced cooked corned beef2 cups chopped cooked cabbage1 teaspoon dill weed1 teaspoon salt1 teaspoon seasoned salt1/2 teaspoon white pepper
Preparation
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 15-20 minutes or until heated through.
