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
--
Scorpio-Devane-Drake Clan
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (2) |
No comments:
Post a Comment