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St. Patty's Corned Beef and Cabbage Soup




Source of Recipe


internet


List of Ingredients




2 tablespoons extra-virgin olive oil (EVOO)

1 large onion, halved and sliced

4 ribs celery with leafy tops, thinly sliced crosswise

3 carrots, shredded (1-1/2 cups)

1 bay leaf

1 small head savoy cabbage—quartered, cored and shredded *I just used a whole bag of shredded from Wegmans

Salt and freshly ground pepper

1 12 ounce bottle beer

1 32 ounce container (4 cups) chicken broth **I USED 2) 32 OZ CHICK BROTH, needed more broth in my opinion but that is totally optional!!

1 28 ounce can diced tomatoes **I used 2) 14oz cans Hunts fire roasted tomatoes

2 tablespoons Worcestershire sauce **I PUT IN AT LEAST 4!

1 1/2pounds corned beef, chopped **I ONLY NEEDED 1 LB-maybe 1-1/4 was plenty

3/4cup white rice **I used 1 cup

Pumpernickel or rye bread and butter, to pass around the table



Recipe



In a soup pot, heat the EVOO, 2 turns of the pan, 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 rice. Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes. **My rice took at least 20 min.

Add the corned beef just before the rice is done.

Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. Pass the bread and butter around the table.

**WE THOUGHT THIS WOULD BE GOOD W/ SHREDDED SWISS ON TOP!