Do you ever look in your refrigerator at your leftovers and think, “What can I create with these?” Well, look no further when it comes to your St. Patrick’s Day Corned Beef Dinner leftovers. Irish Corned Beef Potato Skins is … Continue reading
This is what I like to make on St. Patrick’s Day. It is so satisfying and easy to make. I always serve it with some homemade Irish Soda Bread and a Killians beer, but since I was traveling yesterday I didn’t get a chance to make it. It doesn’t have to be St. Patrick’s Day to enjoy one of my favorite soups. The next day works too!
Hope you enjoy and Happy Cooking,
1/2 pound Irish bacon, diced
2 large potatoes, peeled and cubed
1 large onion, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
1 (15 ounce) can diced tomatoes with juice
3 cup chicken stock
salt and black pepper to taste
2 cups thinly sliced dark green savoy cabbage leaves
Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
Stir in potatoes, onions, celery, carrots, tomatoes, and chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until vegetables are tender.
Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.