Saint Patrick's Soup

Name: Saint Patrick's Soup
Prep time: 15 min
Cook time: 35 min
Yield: 4
Ingredients: 1 tablespoon unsalted butter; 1 small onion, chopped; 2 ribs celery, chopped; 4 ounces baby carrots, chopped; 2 teaspoons minced garlic; 1 pound red potatoes, chopped; 3 cups vegetable broth; 1 (12 ounce) can beer; 2 tablespoons coarse-grain mustard; 2 cups shredded cabbage; 2 cups chopped cooked corned beef; salt and ground black pepper to taste

⏱️ Ready in 50 min 🥄 Prep 15 min 🔥 Cook 35 min 👥 4 servings

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.

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🔗 Recipe adapted from AllRecipes

#Soup #Under 1 Hour

📊 At a Glance

Prep 15 min

Cook 35 min

Serves 4

Difficulty Medium

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 244

% Daily Value*

Total Fat 6.3g 8%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 662mg 29%

Total Carbohydrate 34.5g 13%

Dietary Fiber 5.4g 19%

Total Sugars 7.4g

Protein 7.2g 14%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

Stir in potatoes, broth, beer, and mustard, and bring to a boil.

Reduce heat and simmer for 15 minutes.

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.