Saint Patrick's Soup

Name: Saint Patrick's Soup
Total time: 50
Yield: 4
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

Recipe by Soup Loving Nicole from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

•

1 tablespoon unsalted butter
•

1 small onion, chopped
•

2 ribs celery, chopped
•

4 ounces baby carrots, chopped
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2 teaspoons minced garlic
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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
•

2 cups chopped cooked corned beef
•

salt and ground black pepper to taste

Instructions

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.
Stir in potatoes, broth, beer, and mustard, and bring to a boil. Reduce heat and simmer for 15 minutes.
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.