Three's-a-Charm Shamrock Soup
 

Three's-a-Charm Shamrock Soup


6 celery ribs, chopped
4 medium carrots, sliced
2 cups cubed peeled potatoes
5 cups water
3 cups cubed cooked corned beef
2 cups chopped cooked cabbage
1 teaspoon dill weed
1 teaspoon salt
1 teaspoon seasoned salt
1/2 teaspoon white pepper




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. Yield: 10 servings (2-1/2 quarts).