Corned Beef, Cabbage, Potato Soup Chopped

March 03, 2015

296

Years ago, The Hubby and I took a trip to Ireland. His Mom’s family and our brother-in-law’s family are all from Ireland. We had a fantastic time visiting his roots! We drove from the busy city of Dublin, (Yep, The Hubby was awesome, driving on the “wrong” side of the road), south to Cork, and North to Killarney along the river Shannon and back to Dublin. It rained most of the time we were there, but we didn’t care. All that rain makes the country sooo green! Along the way we bought a few souven

Soup Pot Ingredients:
2 Tablespoon Olive Oil
2 cups Chopped Onion. I used 1/2 an onion. White, Brown or Red, whichever you like.
2 Garlic Cloves, finely Chopped
1 cup Chopped Carrots
3 cups Chopped Red Potato
1 cup Chopped Red Cabbage
1 teaspoon Thyme
1 teaspoon Dried Rubbed Sage
Now Add:
3 cups Broth or Stock. I used Chicken, but you could use Veggie or even Beef for a heartier flavor
1 15 oz. can Guinness Draught.
6 oz. Corned Beef, Chopped. I bought mine at the deli counter. Good on you if you have homemade!
1/2 cup Sauerkraut, drained, rinsed and Chopped
Finally Add:
2 cups Chopped Kale

Zing Factor: For topping the soup.
2 teaspoons Apple Cider Vinegar If the Sauerkraut doesn’t give you enough tang. I did add this Zing Factor…it was just the right touch!
2 oz. grated Irish Cheddar or whatever white Cheddar you have. I used Dubliner.

Soup Pot Prep: Preheat your Soup Pot to Medium and add the oil. Then add all ingredients up to and including the Dried Rubbed Sage. Cook these ingredients for about 5 minutes. You’ll be creating some...
See the full directions on my site

Nutritions

Calories
541

Sodium
1301mg
54% DV

Fat
15g
23% DV

Protein
27g
55% DV

Carbs
74g
25% DV

Fiber
18g
75% DV