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There's no better way to use up leftover St. Patrick's Day corned beef, cabbage and potatoes than to make a hearty soup. This second-time-around soup is one of my best.
Originally published as Three's-a-Charm Shamrock Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p191
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Reviewed on Mar. 06, 2011 by kathytn1
Absolutely love it. It's a time saver to cook the corn beef and dice it the day before.
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