St. Paddy's Day Soup
This wonderful recipe uses potatoes and cabbage (readily available in winter in the northeast). If you are sticking to an Irish theme, use a stout beer. For a less rich and heavy stew, try a porter.
3 potatoes, cubed
¼ cup chopped onion
½ medium head cabbage, sliced
1 (15 oz) can kidney beans, drained and rinsed
3 cups water
1 (12 fluid oz.) can of stout beer
1 Tbsp. prepared Dijon-style mustard
¼ Tbsp. garlic powder
Ground black pepper to taste
Salt to taste
1. Bring potatoes, onions, and water to a boil, then lower heat to simmer
2. Add cabbage and mustard. Slowly add about half the beer (it will foam up a bit). Cover loosely.
Let simmer 15 minutes, stirring occasionally.
3. Add the beans, spices, and more/all of the beer to taste. Remove lid and let simmer another 10
minutes or until potatoes are tender. Add water if necessary. Re-spice if needed before serving.