The Gourmet Mama

While this green soup is particularly appropriate for St. Paddy`s Day, that doesn`t mean you have to save it for just one day a year. In fact, chances are you`ll want to make this yummy soup all year round!

Full of green veggies, the trick to making this soup is to avoid cooking it too long. This keeps the veggies crisp and bright green . . . so much more flavorful and eye-catching than an overboiled stew of dull green-brown veggies.

St. Patrick’s Day Soup

1 onion, sliced
3 stalks celery, chopped
1 large carrot, cubed
1 c. green beans, chopped
1 c. snow peas, chopped
1 c. fresh parsley, chopped
1 tsp garlic powder
3 c. beef broth (use vegetable for vegan soup)
small amount of oil

In a large pot, heat oil and add onions and celery. Cook over medium heat until the onion is translucent.

Pour in the beef broth. Add carrots, beans and garlic powder. Bring to a boil and cook until the carrots are tender.

Add parsley and snow peas. Boil for one minute, then remove from heat and serve.

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