featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

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Tuesday, March 13, 2012


St. Patrick’s Day is this Saturday. Why not whip up a batch of Cloris’s Irish Flag Soup to serve after watching the parade? -- AP


1 tablespoon olive oil
3 large onions
3 large carrots
3 large stalks celery
6 cloves garlic
1-1/2 qts. vegetable broth
3 tablespoons dried sage
salt and pepper to taste

Dice the onions, carrots, and celery. Chop the garlic. Heat olive oil in a large pot over medium heat. Sauté the onions, carrots, celery, and garlic in the oil until the onions become translucent. Add the broth and bring to a boil, scraping browned bits of vegetables from the bottom of the pot. Add seasoning. Reduce heat to low, cover, and cook for 1 hour.

Puree soup in batches in a blender before serving.

Wouldn’t this taste yummy with some fresh baked bread on a cold winter day? Post a comment for a chance to win a book from our Book Club Friday guest author. -- AP


Kathy said...

I take it it's called Irish Flag Soup because of the colors of the veggies. This is a nice soup for Fridays in Lent as there is no meat involved.

Jane R said...

Yum! This sounds like a great soup to try and I love the name too! Healthy and hearty is always a winner for my family.