A St. Patricks Day leftover idea!! 6 celery ribs.chopped 4 medium carrots.sliced 2 cups cubed peeled potatoes 5 cups water 3 cups cubed corned beef 2 cups chopped cooked cabbage 1 tsp dill weed 1 tsp salt 1 tsp seasoned salt 1/2 tsp 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 min. Stir in the remaining ingredients. Cover and simmer for 15-20 min or until heated through. YIELD: 10 servings(2- 1/2 quarts).
No comments:
Post a Comment