Corned Beef and Cabbage Soup

Submitted by lets.eat

"This is a very good way to use your leftover cooked corned beef, or do as I do and buy it from your deli in 1" thick slices"

 

• Ready In: 1hr
• Ingredients: 8
• Serves: 6-8

ingredients

• 6 celery ribs, chopped
• 4 medium carrots, pared and sliced
• 2 cups cubed peeled potatoes
• 5 cups reduced-sodium beef broth
• 3 cups cubed cooked corned beef
• 2 cups shredded cabbage
• 1 teaspoon dried dill weed
• 1⁄2 teaspoon fresh ground black pepper

directions

1. In a large soup pot, combine all the ingredients. Bring to a boil, reduce heat; cover and simmer until the vegetables are tender about 20-30 minutes.