Corned Beef and Cabbage Soup Recipe: How to Make it
There's no better way to use up leftover St. Patrick's Day corned beef, cabbage and potatoes than to make a hearty soup. This second-time-around soup is one of my best.
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tasteofhome.com.
Ingredients
- 6 celery ribs, chopped
- 4 medium carrots, sliced
- 2 cups cubed peeled potatoes
- 5 cups water or beef broth
- 3 cups diced cooked corned beef
- 2 cups chopped cooked cabbage
- 1 teaspoon dill weed
- 1 teaspoon salt
- 1 teaspoon seasoned salt
- 1/2 teaspoon white pepper
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