Erin Go Bragh Soup


April 2, 2016

Recipe by Chef Jacquie


1 pound of Irish bacon (regular bacon can be substituted)

2 onions, diced

2 carrots, peeled and sliced

2 stalks of celery, sliced

3 baby turnips, diced (or 1 large)

4 red potatoes, peeled and diced

1 head of cabbage, roughly chopped

8 cups of chicken stock (Vegetable stock can be substituted)

Salt and pepper to taste


1In a large soup pot, over medium high heat, sauté bacon until crispy.

2Add onions, carrots and celery, sauté for a few minutes; add broth and cabbage.

3Raise heat to high and bring soup to a boil. When soup reaches boiling point, lower heat to simmer and cook for 30 minutes

4Add potatoes and turnips and cook for another 30-40 minutes.

5Taste and adjust salt and pepper

6Serve this hearty soup with toasted or grilled bread. Perfect for celebrating St. Patty’s Day.

7Erin go Bragh!