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Three's-a-Charm Shamrock Soup Recipe

Three's-a-Charm Shamrock Soup Recipe

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.
TOTAL TIME: Prep: 10 min. Cook: 40 min. YIELD:10 servings


  • 6 celery ribs, chopped
  • 4 medium carrots, sliced
  • 2 cups cubed peeled potatoes
  • 5 cups water
  • 3 cups diced cooked corned beef
  • 2 cups chopped cooked cabbage
  • 1 teaspoon dill weed
  • 1 teaspoon salt
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon white pepper


  • 1. In a large soup kettle, bring the celery, carrots, potatoes and water to a boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes.
  • 2. Stir in the remaining ingredients. Cover and simmer for 15-20 minutes or until heated through. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts

1 cup equals 132 calories, 7 g fat (2 g saturated fat), 34 mg cholesterol, 818 mg sodium, 11 g carbohydrate, 2 g fiber, 7 g protein.

Reviews for Three's-a-Charm Shamrock Soup

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Reviewed Jun. 15, 2013

"I love this soup. I make it several times a year. It taste so much like a plate of corn beef and cabbage! To make things a little easier, I will periodically used a can of carrots and I also add a can of diced potatoes."

Reviewed Mar. 6, 2011

"Absolutely love it. It's a time saver to cook the corn beef and dice it the day before."

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