Thursday, March 21, 2013

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

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