Rachael Ray'S St. Paddy'S Corned Beef And Cabbage Stoup Recipe

Name: Rachael Ray'S St. Paddy'S Corned Beef And Cabbage Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 large onion, halved and sliced, 4 celery ribs, with leafy tops thinly sliced crosswise, 3 carrots, shredded, and more.

Yes, Rachael Ray'S St. Paddy'S Corned Beef And Cabbage Stoup falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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