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

Total Time: 30 mins Preparation Time: 30 mins

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 rice
• pumpernickel bread (optional) or rye bread, to pass around the table (optional)
• butter (optional)

Recipe

• 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.