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Irish Vegetable Soup
1 stick margarine
3 large potatoes, peeled & chopped small
6 carrots, peeled & chopped small
2 large onions, sliced & chopped small
4 cans beef broth or 10.5 oz. homemade
Salt & black pepper to taste
Cream (optional)
In a soup pot, melt the margarine. Cut all of the vegetables into small pieces and cook in margarine until soft. Place half the cooked vegetables in a blender and puree. Remove from blender and puree the other half. Return puree to the pot. Pour in beef stock and mix thoroughly. Rinse each beef broth can 1/3 full of water and add to mixture. Simmer for at least thirty minutes. The soup is salty from the broth and needs very little seasoning. Taste soup before adding salt or black pepper. For a nice finishing touch, add two tablespoons of cream to each serving. Serves eight.
Note: The Irish Vegetable Soup recipe was submitted by a reader named Kevin several years ago.
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Food Fare Culinary Collection: The Emerald Isle
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