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    You are in: Home / Recipes / Cream of Corned Beef, Cabbage and Potato Soup Recipe
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    Cream of Corned Beef, Cabbage and Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Cooks4_6's Note:

    I found this out on the web and thought it might be interesting for St. Patty's Day! (Time does not include time to cook corned beef)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine first 6 ingredients to large pot.
    2. 2
      Bring to boil, reduce heat and cook until vegetables are tender.
    3. 3
      Mix cornstarch and water together to make a paste.
    4. 4
      Bring the Soup back to a boil, add the paste with a whisk, until the soup is thick.
    5. 5
      Now simmer, then add cream, butter, salt, pepper and beer.
    6. 6
      Garnish with chopped parsley.

    Ratings & Reviews:

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    Nutritional Facts for Cream of Corned Beef, Cabbage and Potato Soup

    Serving Size: 1 (171 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 411.4
     
    Calories from Fat 305
    74%
    Total Fat 33.9 g
    52%
    Saturated Fat 19.5 g
    97%
    Cholesterol 125.3 mg
    41%
    Sodium 1718.6 mg
    71%
    Total Carbohydrate 18.7 g
    6%
    Dietary Fiber 2.1 g
    8%
    Sugars 3.5 g
    14%
    Protein 9.2 g
    18%

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