Rachael Ray's St. Paddy's Corned Beef and Cabbage Stoup

• extra virgin olive oil↗2 tablespoon
• large onion, halved and sliced↗1
• celery ribs, with leafy tops thinly sliced crosswise↗4
• carrots, shredded↗3
• bay leaf↗1
• small savoy cabbage, quartered, cored and shredded↗1
• salt & freshly ground black pepper
• beer↗1

  12 ounce

• chicken broth↗1

  32 ounce

• diced tomatoes1

  28 ounce

• Worcestershire sauce, plus more for seasoning↗2 tablespoon
• lbs corned beef, chopped1 1⁄2 lb
• white rice↗3⁄4 cup
• pumpernickel bread (optional) or rye bread, to pass around the table (optional)↗
• butter (optional)↗

Step-by-step instructions

1. 1

   In a soup pot, heat the olive oil over medium-high heat.

2. 2

   Add the onion, celery, carrots and bay leaf and cook for 3 minutes.

3. 3

   Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes.

4. 4

   Add the beer and boil until reduced, 1 minute.

5. 5

   Stir in the chicken broth, tomatoes and the 2 tablespoons Worcestershire sauce.

6. 6

   Add the corned beef and rice.

7. 7

   Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes.

8. 8

   Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. P.

9. 9

   ass the bread and butter around the table.