St Patricks Day Soup With Shamrock Croutons Recipes
THREE'S-A-CHARM SHAMROCK SOUP
There's no better way to use up leftover St. Patrick's Day corned beef, cabbage and potatoes than to make a hearty soup. This second-time-around soup is one of my best.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large soup kettle, bring the celery, carrots, potatoes and water to a boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes. , Stir in the remaining ingredients. Cover and simmer for 15-20 minutes or until heated through.
Nutrition Facts : Calories 132 calories, Fat 7g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 818mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
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.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 34.5 g, Cholesterol 21.5 mg, Fat 6.3 g, Fiber 5.4 g, Protein 7.2 g, SaturatedFat 2.8 g, Sodium 661.8 mg, Sugar 7.4 g
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