Rachael Ray's St. Paddy's Corned Beef and Cabbage Stoup
photo by katew
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Mom2Rose
Flint, Michigan