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Irish-Italian Soup

Irish-Italian Soup Recipe

I came up with this recipe as a way of using up leftover corned beef, besides hash and Reubens.
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Prep Time 15 mins
Cook Time 2 hrs
Course Soup
Cuisine Fusion
Calories 62.2 kcal

Ingredients
  

  • 8 cups beef broth
  • 2 cups corned beef, diced and cooked
  • 1 large yellow onion, diced
  • 2 garlic cloves, minced
  • 1 (14 1/2 ounce) can tomatoes, crushed
  • 1 bay leaf
  • 1 teaspoon oregano
  • 1/2 teaspoon basil
  • 1 teaspoon marjoram
  • 1 lb fresh mushrooms, cut into large chunks
  • 1 cup uncooked macaroni

Instructions
 

  • Combine broth, corned beef, onion, garlic, tomatoes, and spices. Simmer on low for one hour.
  • Add mushrooms, continue simmering for 1/2 hour.
  • Add macaroni, bring to boil and cook till macaroni is tender.
  • You can sprinkle the top with fresh shredded parmesan cheese, if you like.

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Nutrition

Serving: 254gCalories: 62.2kcalCarbohydrates: 10.6gProtein: 4.1gFat: 0.8gSaturated Fat: 0.1gCholesterol: 0.5mgSodium: 386.5mgFiber: 1.3gSugar: 2.2g
Keyword < 4 Hours, Easy, Inexpensive, Meat, Stove Top, Vegetable, Winter
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