Name: Saint Patrick's Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
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; 2 cups shredded cabbage; 2 cups chopped cooked corned beef; salt and ground black pepper to taste

Saint Patrick's Soup

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Create a delicious corned beef soup using leftovers, cabbage, potatoes, and beer for a hearty meal.

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
2 cups shredded cabbage
2 cups chopped cooked corned beef

Instructions:

In a large soup pot over medium-high heat, melt the butter until it sizzles. Stir in the onions and cook for 3 minutes. Next, add the celery, carrots, and garlic, and cook for an additional 5 minutes, allowing the flavors to meld together beautifully.
Combine the potatoes, broth, beer, and mustard in the pot, then bring to a boil. Reduce heat and simmer for 15 minutes.
Add the cabbage and cook for 5 minutes until tender. Turn off the heat and gently fold in the corned beef. Serve in bowls and season with salt and pepper to taste.

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