Rachael Ray'S St. Paddy'S Corned Beef And Cabbage Stoup - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, halved and sliced
4 celery ribs, with leafy tops thinly sliced crosswise
3 carrots, shredded
1 bay leaf
1 small savoy cabbage, quartered, cored and shredded
salt & freshly ground black pepper
1 (12 ounce) bottle beer
1 (32 ounce) container chicken broth
1 (28 ounce) can diced tomatoes
2 tablespoons Worcestershire sauce, plus more for seasoning
1 1/2 lbs corned beef, chopped
3/4 cup white rice
pumpernickel bread (optional) or rye bread, to pass around the table (optional)
butter (optional)

Preparation

In a soup pot, heat the olive 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 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. P.
ass the bread and butter around the table.