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St.-Patricks-Potato-and-Cabbage-Soup

Potato and Cabbage Soup

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Happy St. Patrick’s Day!

I’m married to Kevin Patrick Ryan. Yep, an Irishman. Celebrating the holiday is a MUST in our household.

We plan to hit the local Irish bar downtown and drink a few green beers today.

We’ll have a nice hot pot of soup waiting for us when we get home.

Let’s make it shall we?

St  Patricks Potato and Cabbage Soup

St. Patrick’s Potato and Cabbage Soup

Ingredients:

2 Tbsp. extra virgin olive oil

1 medium yellow onion (1/2 cup)

2 garlic cloves, chopped

1 head of green cabbage, sliced thin (2 cups)

3-4 medium gold potatoes, peeled and cut into cubes

2 carrots, peeled and chopped

3 cups vegetable broth

1 Tbsp. fresh parsley, chopped

4 smoked “sausage” links (soy-based; I used Light Life Smart Sausages ), sliced 1 inch rounds

Sea salt and pepper

Directions:

Preheat oven to 350 degrees F.  Bake “sausages” for 10 minutes or until light  brown.

In a large pot, heat oil over medium-high heat, add onion and garlic.  Stir for 3 minutes.  Add the cabbage and cook until wilted.  Add potatoes, carrots, and “sausages” and stir.  Add parsley, sea salt and pepper to taste.

Add the broth and stir.  Cover and  bring to boil. Put on low heat and simmer for 1 hour.

Serve hot and steamy.

Serves 4.

*Add 1 cup of any gluten-free lager or ale if you wish.

How do you like to celebrate?

Happy St. Patrick’s Day!

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