Corned Beef and Cabbage Soup

6 celery stalks, chopped
4 medium carrots, sliced
2 C peeled cubed potatoes
5 C water
3 C cooked corned beef, diced
2 C cooked cabbage, chopped
1 tsp. dill weed
1 tsp salt
1 tsp seasoned salt
1/2 tsp white pepper

1. In a large stock pot, combine celery, carrots, potatoes and water and bring to a boil. Reduce heat; cover and simmer for about 20 minutes or until vegetables are tender.
2. Stir in remaining ingredients. Cover and simmer for 15-20 minutes or until heated through.

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