St. Patrick's Day Soup

If you are looking for a delicious alternative to Corned Beef and Cabbage on St. Patrick's Day, look no further.  This recipe puts all the ingredients used for Corned Beef and Cabbage in a light, tasty soup that will warm you up all over.  Throw a few croutons on top for some crunch and don't forget the Irish Soda Bread and a pint of ale! What a great way to celebrate St. Patrick's Day!!

Ingredients Needed:

• 4 tbsp olive oil
• 3 leeks (whites and light green only)
• 4 cloves garlic, minced
• 4 medium carrots, sliced into rounds
• 1 large yellow pepper, chopped
• 2-3 lbs lean corned beef brisket
• 12 cups water
• 2 large bay leaves
• 1/4 cup fresh parsley, chopped
• 1 medium head cabbage, cored and chopped
• 4 medium potatoes, peeled and cut into quarters
• fresh pepper
• salt to taste

 How to Make it:

• Heat olive oil over medium-high heat in a large pot or Dutch oven.
• Add leeks and sauté about 5 minutes.
• Add garlic, carrots and yellow pepper and  sauté about 3-4 minutes
• Add corned beef, peppercorns (or seasoning packet that comes with the corned beef), bay leaves, parsley and water. Cover and bring to a boil.
• Simmer, covered, on low heat for 3 hours -- until the meat is tender.
• Remove the corned beef, set it on a cutting board and shred with a fork, pulling the meat apart into strips.
• Return the meat to the pot and add the cabbage and potatoes.
• Cook until the cabbage and potatoes are tender -- about 1 more hour.
• Taste for salt and pepper and adjust as needed.  

Recipe from SkinnyTaste; Modified by Claudia