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.
* 10 Servings
* Prep: 10 min.
* Cook: 40 min.
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).
Three's-a-Charm Shamrock Soup published in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p191
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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