Saint Patrick's Soup

Transform leftover corned beef from St. Patrick's Day into this hearty, flavorful soup with additions like cabbage, potatoes, and beer.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 244 Calories

Ingredients

• 1 tablespoon unsalted butter
• 1 small onion, chopped
• salt and ground black pepper to taste
• 2 teaspoons minced garlic
• 3 cups vegetable broth
• 2 cups shredded cabbage
• 2 cups chopped cooked corned beef
• 2 ribs celery, chopped
• 1 (12 ounce) can beer
• 2 tablespoons coarse-grain mustard
• 4 ounces baby carrots, chopped
• 1 pound red potatoes, chopped

Recipe Instructions

Step 1

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.

Step 2

Stir in potatoes, broth, beer, and mustard, and bring to a boil. Reduce heat and simmer for 15 minutes.

Step 3

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.