RACHAEL RAY'S ST. PADDY'S CORNED BEEF AND CABBAGE STOUP

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

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

Provided by Mom2Rose

Categories     Vegetable

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 15

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)

Steps:

  • 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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