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Irish Pub Soup
This soup is very high in sodium, whether you use pork, turkey or meatless bacon. If you're on a low-fat diet, don't cook this - about 40% of the calories are from fat.

(6-8 servings)

1 lb. bacon, cut into 1-inch pieces (turkey bacon or soy-based is OK)
2 large carrots, peeled and sliced
½ cup chopped celery tops
2 large leeks, washed well and sliced thin
4 lbs. Russet potatoes, peeled and cut into 1-inch cubes
2 (14-oz.) cans beef broth (use low fat, low sodium)
1½ quarts water
1 (12-oz.) bottle of ale
½ teaspoon grated nutmeg
½ teaspoon pepper
2 cups cheddar cheese, shredded (low sodium)
½ cup parsley, chopped

In a large soup pot, brown the bacon until crisp. Remove the bacon from the pan and drain on paper towels. Discard all drippings from the pot.

In the same pot, combine the carrots, celery tops, leeks, potatoes, broth and water. Cover and heat to boiling over high heat. Reduce heat and simmer, covered, for 30 minutes or until all vegetables are soft.

Reduce heat to low. With an electric hand mixer, beat together all the ingredients in the pot until smooth (or purée the vegetables in a blender or food processor).

Stir in the ale, salt, nutmeg, and pepper. Cover and cook over low heat for about 5 minutes. Just before serving, stir in the cheddar cheese and parsley.

Calories
500
Protein (g)
22.5
Cholesterol (mg)
82
Fat (g)
22.1
Carbs (g)
52.9
Sodium (mg)
952



Calories from:
Fat
39.6%
Carbs
42.3%
Protein
18.1%

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