The weather here has been so bad recently. Snow and more snow in the middle of March! Oh well, I am using it as an excuse to try new soup recipes because I love to eat soup on cold and snowy days.
Since it is so close to St. Patrick's Day, I decided to try an Irish recipe for soup. It turned out really yummy. I really love cabbage soup and this one has some pretty unusual ingredients. Enjoy!
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Ingredients:
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Directions:
In a large soup pot, place the broth, potatoes, carrots, allspice and thyme and bring to a boil. Reduce heat and let simmer for 30 minutes or until vegetables are softened.
In a large skillet, place the olive oil, stew meat, onion, garlic, pepper flakes, salt and pepper. Brown the stew meat until cooked and onions and garlic are soft.
Add tomato sauce, cabbage and cider vinegar to the meat mixture and stir. Bring to a soft boil, reduce heat to low and simmer for 10 minutes.
Add meat mixture to the broth mixture in the soup pot and stir to combine. Simmer for an additional 10 minutes to blend the flavors and serve.
In a large soup pot, place the broth, potatoes, carrots, allspice and thyme and bring to a boil. Reduce heat and let simmer for 30 minutes or until vegetables are softened.
In a large skillet, place the olive oil, stew meat, onion, garlic, pepper flakes, salt and pepper. Brown the stew meat until cooked and onions and garlic are soft.
Add tomato sauce, cabbage and cider vinegar to the meat mixture and stir. Bring to a soft boil, reduce heat to low and simmer for 10 minutes.
Add meat mixture to the broth mixture in the soup pot and stir to combine. Simmer for an additional 10 minutes to blend the flavors and serve.
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I hope you love this soup as much as my husband and I did! I also think it would be great made with corned beef instead of beef. It could also be made with sausage, which is our choice of meat when we make tomato based cabbage soup. That is one of my favorite things about soup, you can change a few ingredients and you have a whole different meal! Jade :) |
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