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Three’s-a-Charm Shamrock Soup

There's no better way to use up leftover St. Patrick's Day corned beef, cabbage and potatoes than to make a hearty soup. This second-time-around soup is one of my best.
  • Total Time
    Prep: 10 min. Cook: 40 min.
  • Makes
    10 servings (2-1/2 quarts)

Ingredients

  • 6 celery ribs, chopped
  • 4 medium carrots, sliced
  • 2 cups cubed peeled potatoes
  • 5 cups water
  • 3 cups diced cooked corned beef
  • 2 cups chopped cooked cabbage
  • 1 teaspoon dill weed
  • 1 teaspoon salt
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon white pepper

Directions

  • In a large soup kettle, bring the celery, carrots, potatoes and water to a boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes.
  • Stir in the remaining ingredients. Cover and simmer for 15-20 minutes or until heated through.
Nutrition Facts
1 cup: 132 calories, 7g fat (2g saturated fat), 34mg cholesterol, 818mg sodium, 11g carbohydrate (2g sugars, 2g fiber), 7g protein.

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