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Corned Beef and Cabbage Soup

St. Paddy’s Day cuisine can include more than just corned beef and cabbage….not that there’s anything wrong with corned beef and cabbage (we love it)! But if you don’t have the time, here is a great recipe that you can cook in no time for your St. Paddy’s Day post-celebration. INGREDIENTS 2 tablespoons EVOO (extra-virgin olive oil) 1 large onion, halved and sliced 4 ribs celery with leafy tops, thinly sliced crosswise 3 carrots, shredded 1 bay leaf 1 small head savoy cabbage, quartered, cored and shredded Salt and pepper One 12-ounce bottle beer One 32-ounce container chicken broth One 28-ounce can diced tomato 2 Tablespoons Worchestershire sauce 1 1/2 pounds chopped corned beef 3/4 cup white rice Pumperknickel or rye bread and butter to pass around the table PREPARATION 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 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. Pass the bread and butter around the table.

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