St. Paddy's Day Soup
Drunken Winter Stew from Robin Oswald
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.