St. Patty's Corned Beef and Cabbage Soup

By cheeserohan

Ingredients

• 2 Tablespoons extra-virgin olive oil
• 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.

Preparation

Step 1

1. In a soup pot, heat the oil, 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 Worcestershire sauce. Add the corned beef and rice. Bring the soup to a boil, then simmer until the rice is tender, about 15 minutes.