Rachael Ray's St. Paddy's Corned Beef and Cabbage Stoup

Total Time
30mins
Prep 30 mins
Cook 0 mins

Found this recipe on Rachael Ray's website!! Great way to use up leftovers from your St. Patrick's Day feast!

Ingredients Nutrition

Directions

  1. In a soup pot, heat the olive oil over medium-high heat.
  2. Add the onion, celery, carrots and bay leaf and cook for 3 minutes.
  3. Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes.
  4. Add the beer and boil until reduced, 1 minute.
  5. Stir in the chicken broth, tomatoes and the 2 tablespoons Worcestershire sauce.
  6. Add the corned beef and rice.
  7. Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes.
  8. Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. P.
  9. ass the bread and butter around the table.
Most Helpful

Great soup ! I used a combo of both red and white cabbage. I had to use ground beef as it is tricky to find corned beef here. I could corn it myself which is too time consuming or I could try to find a deli that sells it in expensive slices. It certainly was good with the ground beef.

katew September 08, 2013

Found this on the Rachael Ray website and made this to use up our corned beef....yummo! I cut the recipe in half and used beef broth (that is what I had open) and used tomatoes with basil, garlic and oregano. I also added some minced garlic and some basil to the soup for more flavor. I am so glad to see that it was already posted! Definately going into my Favorites of 2011.

mama smurf March 22, 2011

A really satisfying soup. I used a can of Hormel corned beef and cooked my rice on the side. The soup was very thick so I added another 16 oz of broth as we like our soup soupy. Made for the Aussie/NZ RS#31 tag game.

Julie B's Hive August 02, 2009