Poor Irish Soup Recipe - Allrecipes.com
Poor Irish Soup Recipe
  • READY IN 45 mins

Poor Irish Soup

Recipe by  

"I invented this soup when all I had was a cabbage and potatoes. It's very basic and is flexible to your tastes."

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Original recipe makes 6 cups Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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 More Reviews

Mar 26, 2008

Hubby loved it. I used leftover Easter ham and frozen hash browns. He suggests adding carrots and onion to make it heartier. Easy.

Nov 29, 2010

My ham hock was a raw smoked one which needed soaking overnight with regular changes of cold water. I then simmered it in fresh water for 1.5 hours to cook it. After this I used thisrecipe as a base as I didn't fancy a hock and beans/lentils dish but used potatoes, carrots and parsnips as that was what I had. I know that this review is not accurate for the base recipe but as the author hints at it's a great flexible starting point.


14 Ratings

Mar 13, 2012

This recipe, minus the chicken stock, was made by my grandmother who was born and raised in Ireland. She would just use a ham bone. In Ireland, then did not eat corned beef and cabbage, it was always ham and cabbage. When Irish immigrants moved to Boston, the jewish neighborhood was nearby. They suggested the corned beef instead, due to the fact that at that time in Boston, corned beef was much cheaper tha ham. That is the reason for the change, however ham and cabbage is actually the Irish original recipe.

Feb 12, 2009

Very basic. Cheap. Easy. If you have a good ham hock, you can just use water (even cheaper). Nothing spectacular, but very good none the less. I added two small onions and was very glad I did. They added good flavor that you could really taste because of the few ingredients.

Nov 12, 2012

Really tasty and good for you. I don't think I added any cream (can't remember). I did use a ham bone and a slow cooker.

Nov 29, 2010

What a great base! I was looking for something to do with Ham Hocks that didn't involve beans. I made a huge pot and added carrots, onion, garlic, celery and kale (which was amazing) and subbed evap milk for the cream. Will definately be on the list for my next ham hock. Thanks for the recipe!

Oct 06, 2011

I used to eat this when I was younger as I grew up with a garden. I did not have a ham hock, so I cubed a small ham steak, still delicious.

May 29, 2012

This was an awesome recipe. I made a last minute decision not to make fried cabbage and potatoes and went searching for casserole ideas when I found this recipe. I added onions, sauteed garlic, and broccoli. I used leftover honey-baked ham instead of the ham hock, and chicken bouillon because I didn't have stock. I made a roux, whisked in some of the broth and added it when the soup was almost done for thickness. A generous dash of adobo seasoning... Delicious. Next time... I'm thinking of adding broccoli, and fresh grated Parmesan.


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  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 17.6 g
  • 6%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 11.4 g
  • 23%
  • Sodium
  • 825 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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