Parsnip Soup With Corned Beef And Cabbage Recipes

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THREE'S-A-CHARM SHAMROCK SOUP



Three's-a-Charm Shamrock Soup image

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.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

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

Steps:

  • 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 : Calories 132 calories, Fat 7g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 818mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

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