Ingredients
| 3 | celery ribs, chopped |
| 4 | medium carrots, sliced |
| 2 | cups potatoes, peeled and cubed |
| 5 | cups water |
| 3 | cups corned beef, cooked and cubed |
| 2 | cups cabbage, cooked and chopped |
| 1 | teaspoon dill weed |
| 1 | teaspoon salt |
| 1 | teaspoon seasoned salt |
| 1/2 | teaspoon white pepper |
Instructions
In a large soup kettle, bring celery, carrots, potatoes and water to a boil. Reduce heat, cover and simmer about 20 minutes, until vegetables are tender. Stir in the remaining ingredients. Cover and simmer for 15-20 minutes or until heated through. Serves 10 (2½ quarts)
