Written by Todd Porter and Diane Cu
Written by Kim Maes
Even though I was deprived of corned beef and cabbage on St. Patrick’s Day, I was not about to be deprived of my second favorite St. Paddy’s day recipe – Corned Beef & Cabbage Bean Soup.
This gluten free recipe came about as a way of using up leftovers in a manner that was similar but not the same as the previous day’s meal. It was such a hit I started planning for the next day’s meal ahead of time; I would put some dried beans on to soak while the corned beef and cabbage was simmering away.
I love cozy, one pot soups for dinner in the winter. Yes, even here in Florida we have winter – such as it is. We may not have sub-zero temperatures and blizzards but we do have cool days with dark skies. And it is on such days that if feels so comforting to have a big, hearty pot of soup simmering away.
This recipe is my version of Portuguese Bean Soup. I feel perfectly justified in coming up with my own take on this soup as apparently ever self-respecting Portuguese housewife and cook has their own version.
Apparently there is some really fine print in my marriage contract that says the barbeque is the strict domain of the husband and that the side dishes are my responsibility. This is fine by me; let the hubby stand over the grill, working up a sweat