This soup contains some St. Paddy’s day classics like cabbage and parsnips. To make it an even more Irish twist switch out ham for corned beef.
Prep time: 15 minutes
Cook time: 25 minutes
1 tsp. olive oil
1/2 cup onion, diced
1 cup cabbage, chopped
6 cups chicken broth
1 cup ham, cut in 1/2-inch dices
1 cup parsnips, cut in 1/2-inch dices
1/2 cup sunshine rutabagas, cut in 1/2-inch cubes
1 15 oz. can mixed vegetables, drained
In a medium size heavy-bottomed pot, heat the oil over medium heat and sauté the onions until transparent. Add the cabbage and stir briefly, then add the broth and bring it to a boil. Add the ham, parsnips and rutabagas. Return the liquid to a boil. Reduce heat to a simmer and cook 15 minutes. Add the mixed vegetables, and simmer another 5 minutes. Serve very hot with crusty bread.
Nutrition score per serving (1/4 of recipe):
Recipe courtesy of www.allens.com.