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

Recipe by Mom2Rose
READY IN: 30mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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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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