Recipe by Mom2Rose
Found this recipe on Rachael Ray's website!! Great way to use up leftovers from your St. Patrick's Day feast!
Top Review by katew
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.
- 2 tablespoons extra virgin olive oil
- 1 large onion, halved and sliced
- 4 celery ribs, with leafy tops thinly sliced crosswise
- 3 carrots, shredded
- 1 bay leaf
- 1 small savoy cabbage, quartered, cored and shredded
- salt & freshly ground black pepper
- 1 (12 ounce) bottle beer
- 1 (32 ounce) container chicken broth
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons Worcestershire sauce, plus more for seasoning
- 1 1⁄2 lbs corned beef, chopped
- 3⁄4 cup white rice
- pumpernickel bread (optional) or rye bread, to pass around the table (optional)
- butter (optional)
Directions See How It's Made
- In a soup pot, heat the olive oil over medium-high heat.
- Add the onion, celery, carrots and bay leaf and cook for 3 minutes.
- Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes.
- Add the beer and boil until reduced, 1 minute.
- Stir in the chicken broth, tomatoes and the 2 tablespoons Worcestershire sauce.
- Add the corned beef and rice.
- Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes.
- Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. P.
- ass the bread and butter around the table.