Irish Soup

I'll be honest. I didn't have any high hopes for this recipe. Ham, potatoes and cabbage were all on sale from St. Patty's day so I threw a soup together to fill the holes on a budget and hopefully taste ok in the process. I think it far surpassed that, though. It turned out really good! My hubby isn't always a big soup fan, especially not a brothey soups, but he said it was great. So, I figured I should write it down so I at least have a chance at recreating it again someday.

Irish Soup

6 c. water

4 tsp. beef bullion

1 lb. cooked ham, diced (I used deli ham)

1 small green cabbage, chopped

3-5 potatoes, diced

garlic powder

thyme

salt and pepper

Combine all ingredients in a large pot. Simmer on medium for at least 30 minutes or until potatoes are tender. 

*It goes well with a loaf of warm, crusty bread!

Krab Chowder

Leave it to me to modify a modified soup recipe, but this is one of my favorite go-to soups and it's hearty enough to satisfy the hubby as well. You can find the original modified version  here at Taste of Home, but this is the more budget friendly version that I have come to make.

Krab Chowder 

• 3/4 cup each chopped onion, celery and carrots
• 1/4 cup butter, cubed
• 5 cups chicken broth
• 1/2 teaspoon dried parsley flakes
• 1 teaspoon salt
• 1/2 garlic powder
• 1/4 teaspoon curry powder
• 1/4 teaspoon pepper
• 3 medium potatoes, peeled and cubed
• 2/3 cup all-purpose flour
• 3 cups 2% milk, divided
• 1 lb imitation crab meat

In a large pot, cooke onion, celery and carrots in butter until tender. Stir in broth and seasonings. Add potatoes. Bring to a boil. Reduce heat; simmer uncovered for 15-20 minutes or until potato is tender.

In a small bowl, combine flour and 1 cup of milk until smooth. Gradually stir into soup. Bring to a boil. Cook and stir for 1-2 minutes or until thickened.

Stir in crab meat and remaining milk. Heat through but do not boil.  (Makes 3 quarts)