Saint Patrick's Soup
Description
Transform leftover corned beef from St. Patrick's Day into this hearty, flavorful soup with additions like cabbage, potatoes, and beer.
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
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2 cups shredded cabbage
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2 cups chopped cooked corned beef
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salt and ground black pepper to taste
Directions
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.
2
Stir in potatoes, broth, beer, and mustard, and bring to a boil. Reduce heat and simmer for 15 minutes.
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.