Saint Patricks Soup Food

SAINT PATRICK'S SOUP

Saint Patrick's Soup image

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

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

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

IRISH SAINT PATRICK'S SOUP

Irish Saint Patrick's Soup image

Make and share this Irish Saint Patrick's Soup recipe from Food.com.

Provided by Olha7397

Categories European

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons butter or 4 tablespoons margarine
1 cup raw diced potato
1/2 cup sliced onion
1 cup sliced mushrooms
1 lb spinach
4 cups chicken stock or 4 cups bouillon
1/4 teaspoon ground cloves
1/2 cup irish oatmeal
salt and pepper
heavy cream

Steps:

Melt butter over a low heat. Add diced potatoes, sliced onions and mushrooms. Cover skillet and sauté vegetables for 8 to 10 minutes until soft and translucent.
Wash spinach, pick of tough stems and chop finely. Add potatoes, onions, mushrooms and spinach to stock. Season with salt and pepper and 1/4 teaspoon ground cloves. Add 1/2 cup Irish oatmeal. Simmer for 20 minutes.
Serve with heavy cream floating on top.
Serves 4-6.
The Irish Heritage Cookbook.

Nutrition Facts : Calories 294.8, Fat 15.6, SaturatedFat 8.3, Cholesterol 37.7, Sodium 519.2, Carbohydrate 28.6, Fiber 4.8, Sugar 5.9, Protein 12.5

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