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St. Patrick’s Day Soup

I live in Cleveland, which like many cities in the United States that were large during the late 1800’s and early 1900’s, had a large number of immigrants from Ireland. The green runs deep in the city and St. Patrick’s Day is huge here. Yeah, New York and Boston get all the press for their parades, but Cleveland is the only major city that has held theirs on St. Paddy’s Day every year. We don’t wait for a convenient weekend, we are committed to drinking green beer starting at 6AM on any day of the week.

As for food, there is one, and only one dish to eat on this day of days – Corned Beef. Sandwiches bigger than your head are not uncommon. While I love that, I also like to mix it up a bit.

Corned Beef and Cabbage Soup

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This is a good alternative and for a cold winter day, it can be a great one!

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Instead of making my own corned beef, I just got some from the deli.

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Getting the veggies chopped.

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In the pot.

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Happy St. Patrick’s Day!

Corned Beef and Cabbage Soup

Prep Time: 0 hours 15 minutes | Cook Time: 0 hours 25 minutes | Servings: 4 servings | Difficulty: Easy

Ingredients:

1 medium onion, quartered
3 stalks celery, quartered
3 medium carrots, quartered
3 tablespoons unsalted butter
Heaping 1/4 teaspoon ground allspice
1 pound plum tomatoes, halved
3 cups low-sodium beef broth
4 cups chopped green cabbage (about 1/4 medium head)
1/2 pound Yukon gold potatoes, chopped
3/4 cup quick-cooking barley
1/4 pound corned beef, cut into thin strips (use leftovers or deli meat)
Kosher salt and freshly ground pepper

Directions:

Pulse the onion, celery and carrots in a food processor until they are pea-size pieces. Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.

Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes. Stir in the corned beef and season with salt and pepper.

Per serving: Calories 352; Fat 11 g (Saturated 6 g); Cholesterol 38 mg; Sodium 349 mg; Carbohydrate 50 g; Fiber 9 g; Protein 16 g

Source: http://m.foodnetwork.com/recipes/recipe/610484

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Categories: Beef 2, Low Carb, Recipes, Soup and Stew, St. Patrick's Day, Vegetable4

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

One Comment on “St. Patrick’s Day Soup”

  1. March 17, 2016 at 2:08 pm #

    looks delicious!!! Happy St Patrick’s Day!

    Like

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