Three's-a-Charm Shamrock Soup |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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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. Ingredients:
6 celery ribs, chopped |
4 medium carrots, sliced |
2 cups cubed peeled potatoes |
5 cups water |
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 |
Directions:
1. 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.
2. Stir in the remaining ingredients. Cover and simmer for 15-20 minutes or until heated through. Yield: 10 servings (2-1/2 quarts).
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