Corned Beef and Cabbage Soup
8 cups of leftovers from corned beef and cabbage w/ potatoes & carrots
1 Tbls. butter
1/2 large onion - chopped
1 rib of celery - chopped
1/2 tsp. kosher salt
2 cups low sodium chicken broth
In a large pot saute onions and celery in butter until tender. Add salt. Then add leftover corned beef and cabbage along with chicken broth.
Simmer for 30 minutes.