Irish Bone Broth Soup

When creating a new dish, think culture. I was feeling Irish-y one day and the stormy weather called for soup. So I defrosted some beef bone broth, gathered some Celtic classics like fingerling potatoes, cabbage and carrots, and seasoned it with green onion, garlic, parsley, salt, pepper, and a splash of white wine vinegar. We can learn so much from culture when it comes to cooking. If we stick with food types that only grow in one region, not much can go wrong! Keep experimenting friends!

Irish Bone Broth Soup

Time: 45 minutes ~ Servings: 3-4

Ingredients:

~4 cups beef bone broth

~4 multi-colored fingerling potatoes, diced

~2 carrots, chopped

~2 celery stalks, chopped

~1 cup cabbage, torn

~1 green onion

~1 tsp garlic powder

~1 Tbsp dried parsley

~1 Tbsp white wine vinegar (or any vinegar you have on hand)

~Salt and coarsely ground pepper to taste

Instructions:

~Bring bone broth to a boil in a medium-sized saucepan

~Add all vegetables and seasonings, excluding vinegar

~Cook until carrots and potatoes are soft

~Add vinegar and serve