Irish-Italian Soup

Submitted by Tornado Ali

"I came up with this recipe as a way of using up leftover corned beef, besides hash and Reubens."

 

• Ready In: 2hrs 15mins
• Ingredients: 11
• Serves: 12

ingredients

• 8 cups beef broth
• 2 cups corned beef, diced and cooked
• 1 large yellow onion, diced
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can tomatoes, crushed
• 1 bay leaf
• 1 teaspoon oregano
• 1⁄2 teaspoon basil
• 1 teaspoon marjoram
• 1 lb fresh mushrooms, cut into large chunks
• 1 cup uncooked macaroni

directions

1. Combine broth, corned beef, onion, garlic, tomatoes, and spices. Simmer on low for one hour.
2. Add mushrooms, continue simmering for 1/2 hour.
3. Add macaroni, bring to boil and cook till macaroni is tender.
4. You can sprinkle the top with fresh shredded parmesan cheese, if you like.