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Poor Irish Soup

SUBMITTED BY: SStephan

"I invented this soup when all I had was a cabbage and potatoes. It's very basic and is flexible to your tastes."
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 6 cups
    
About  scaling  and  conversions

INGREDIENTS

  • 4 cups chicken stock
  • 1 ham hock
  • 3 cups shredded cabbage
  • 2 cups thinly sliced potatoes
  • 1 teaspoon cream or milk (optional)
  • salt and pepper to taste

DIRECTIONS

  1. Combine the stock, ham hock, and cabbage in a large stockpot; bring to a boil. Reduce heat to low; cover and cook until the potatoes are soft, about 30 minutes. Carefully separate the meat from the bone of the ham hock and dispose of the bone, adding the meat back to the soup. Stir in the cream; season with salt and pepper.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 26, 2008 by wittmo
Hubby loved it. I used leftover Easter ham and frozen hash browns. He suggests adding carrots and onion to make it heartier. Easy.

0 users found this review helpful


 
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Recipe Submitter:

SStephan
Photo by SStephan
Cooking Level: Intermediate
Living In: Houston, Texas, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 221

  • Total Fat: 11.7g
  • Cholesterol: 36mg
  • Sodium: 825mg
  • Total Carbs: 17.8g
  •     Dietary Fiber: 3.1g
  • Protein: 11.5g

VIEW DETAILED NUTRITION

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