Print: Saint Patrick's Soup

This soup is the perfect way to transform the last of that corned beef into something different, yet still the same. I purposely set some aside just to make this soup. Feel free to sub beef broth for the vegetable broth but just know it will alter the color of the finished soup tremendously making it not as appealing to the eyes.

Prep

25 min

Cook

68 min

Servings

Difficulty

Hard

Ingredients

1 tablespoon unsalted butter
1 small onion , chopped
2 ribss celery , chopped
4 ounces baby carrots , chopped
2 teaspoons minced garlic
1 pound red potatoes , chopped
3 cups vegetable broth
1 , 12 ounce
2 tablespoons coarse-grain mustard
2 cups shredded cabbage
2 cups chopped cooked corned beef
salt and ground black pepper to taste

Instructions

1 Melt butter in a large soup pot over medium-high heat. Add onions and cook for 3 minutes. Add celery, carrots, and garlic, and cook for 5 minutes more.
2 Stir in potatoes, broth, beer, and mustard, and bring to a boil. Reduce heat and simmer for 15 minutes.
3 Stir in cabbage and cook for 5 minutes. Turn heat off and stir in corned beef. Ladle into bowls and season with salt and pepper.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/saint-patricks-soup