Friday, March 8, 2013

{soups-salads-and-salad-dressings} Three's-a-Charm Shamrock Soup Recipe

 

Three's-a-Charm Shamrock Soup Recipe


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.


Prep: 10 min.
Cook: 40 min.
Yield: 10 Servings


Ingredients

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


Directions

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. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts 1 cup equals 132 calories, 7 g fat (2 g saturated fat), 34 mg cholesterol, 818 mg sodium, 11 g carbohydrate, 2 g fiber, 7 g protein.


Originally published as Three's-a-Charm Shamrock Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p191


--
Beth Layman
GH:Anna,Robert and Robin Scorpio(Drake) Fan Forever
Scorpio-Devane-Drake Clan

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (2)
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___

No comments:

Post a Comment