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

READY IN: 30mins
katew
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.

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.

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