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St. Patty's Corned Beef and Cabbage Soup

March 2007
St. Patty's Corned Beef and Cabbage Soup

by 50 people

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Makes: 4 servings

Prep: 5 mins

  • 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
  • Salt and freshly ground pepper
  • 1 12 ounce bottle  beer
  • 1 32 ounce container  (4 cups) chicken broth
  • 1 28 ounce can  diced tomatoes
  • 2 tablespoons Worcestershire sauce, plus more for seasoning
  • 1 1/2 pounds corned beef, chopped
  • 3/4 cup white rice
  • Pumpernickel or rye bread and butter, to pass around the table
  1. 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 corned beef and rice. Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes.
  2. Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. Pass the bread and butter around the table.
  • Chateau Mont-Redon Cates du Rhane 2004 (France)