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When you hear the word “Irish,” what’s the first thing to come to mind? Leprechauns? Clovers? If you’re familiar with Irish cooking, “potatoes” probably wasn’t far down that list. Moreso than corned beef, cabbage or any other ingredient, the potato is synonymous with the cuisine of the Emerald Isle. Irish cooking can also tend to be on the heavy and drawn out side, requiring long cook times and rich meals. To get those traditional Irish flavors without the time commitment and hassle, designer and food blogger Nicole Folgate has sent us this recipe for a simple, quick and tasty Irish potato and bean soup.

 

Requiring roughly a half hour of cooking time and simple, easy to find ingredients you can get year round, this recipe isn’t limited just to St. Patrick’s Day. The simplicity of the recipe also allows a great deal of room to unleash your culinary creativity and experiment with flavors! Get a more savory flavor by frying up some lean bacon and adding it to the initial veggie mixture, or add a tinge of sharpness with some delicious aged cheddar with the mashed potatoes near the end. No matter which direction you decide to take it, no Irish meal is complete without a slice of soda bread to sop up all the delicious leftovers your spoon can’t quite reach.

 

Try it for yourself, and have a happy St. Paddy’s Day this year!

 

Easy to Make Irish Potato Bean Soup

Ingredients

  • 1 tablespoon butter
  • 1 cup ham, diced
  • 1/4 cup onion, chopped
  • 1/2 stalk celery, chopped
  • 1 clove garlic, minced
  • 1 medium potato, peeled
  • 1/3 cup milk
  • 1 (14 oz) jar Randall Navy Beans, drained and rinsed
  • 1 quart ham broth (can also sub ham broth base or chicken broth)
  • 1/2 teaspoon parsley
  • Salt and pepper to taste

Instructions

  1. In a medium stockpot on medium heat, add the butter, ham, onion, celery, and garlic. Saute until onions are translucent, stirring occasionally.
  2. Meanwhile, bring a small pot of water to boil. Boil the potato until cooked through, strain from water, and mash with the 1/3 cup milk. Set aside. The mashed potato will bring more texture and thickness to the finished soup.
  3. Add the mashed potato mixture, Randall Navy Beans, ham broth, and parsley to the stockpot. Bring to a simmer over low heat and cook for 20­-30 minutes to allow the flavors to develop. Season with salt and pepper to taste. Serve immediately.
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