• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Colcannon and Corned Beef Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1 c Packed Parsley Sprigs
  • 1 c Water
  • 3 Leeks, with 1" of dark green
  • Part, split, cleaned and
  • Sliced
  • 1 lb Onions, quartered and sliced
  • 2 Golden Delicious Apples,
  • Cored and chopped
  • 10 c Low-Sodium Chicken Broth
  • 2 lb Baking Potatoes, pared
  • Quartered and sliced
  • Lengthwise
  • 1 lb Green Cabbage, finely
  • Chopped
  • 3/4 lb Deli Corned Beef, sliced and
  • Cut into thin strips
  • 3 tb Sherry
  • 1/2 ts Ground Cardamom
  • 1/2 ts Ground Nutmeg
  • 1/4 ts Ground Mace
  • Ground Pepper
  • 3 dr Hot Pepper Sauce
  • 1 lb Kale, leaves stripped from
  • Stems and finely chopped,
  • Stems discarded
  • 1/4 c Fresh Lemon Juice
  • 3/4 ts Salt
  • Prepared Mustard


In a blender, process parsley with water until pureed; reserve in
refrigerator in covered container at least 1 hour and up to 2 days. In a
large pot, place leeks, onions, apples and 2 cups broth. Cook, covered, on
medium-low heat for 50 minutes. Let stand to cool slightly. Puree in food
processor or blender and return to pot.

Add remaining broth, the potatoes, cabbage and half the corned beef to pot'
reserve remaining corned beef for garnish. Heat to simmering; reduce heat
to medium. Simmer, covered, until potatoes are tender, about 15 minutes.
Mash som of the potatoes into the soup, leaving some pieces whole. Stir in
sherry, spices and kale; heat to simmering. Simmer, covered, just until
kale is tender, about 8 minutes. Stir in reserved parsley mixture and lemon
juice; simmer uncovered 2 minutes. Add salt, if desired. Ladle into bowls
and garnish with reserved corned beef, and, if desired, a small dollop of

Per SErving: Calories: 376, Protein: 23g, Carbohydrates: 51g, Fat: 9g,
Cholesterol: 40mg, Fiber: 9g, Sodium: 752mg.

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