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Three’s-a-Charm Shamrock Soup

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.
  • Makes
    10 servings (2-1/2 quarts)


  • 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


  • 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.
  • Stir in the remaining ingredients. Cover and simmer for 15-20 minutes or until heated through.
Nutrition Facts
1 cup: 132 calories, 7g fat (2g saturated fat), 34mg cholesterol, 818mg sodium, 11g carbohydrate (2g sugars, 2g fiber), 7g protein.

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  • texaskaren
    Apr 5, 2016

    I made this for a potluck in March, for 50 people. I cooked the corned beef and cut it up, use baby carrots, had one lady dice the potatoes, and another cook and chop the cabbage. We all took our thing to the clubhouse, heated the liquid and put the vegies and meat in and let it simmer a couple of hours. It was a hit with everyone, and could not have been any easier for a large crowd. Loved it!!

  • kathytn1
    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.

  • kathytn1
    Mar 6, 2011

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