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
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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