St. Patty's Corned Beef and Cabbage Soup

Name: St. Patty's Corned Beef and Cabbage Soup
Yield: 4
Ingredients: 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

St. Patty's Corned Beef and Cabbage Soup was pinched from <a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/rachael-ray-30-minute-meals/st--patty-s-corned-beef-and-cabbage-soup" target="_blank">www.rachaelraymag.com.</a>

INGREDIENTS

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2 tablespoons extra-virgin olive oil (EVOO)

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1 large onion, halved and sliced

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4 ribs celery with leafy tops, thinly sliced crosswise

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3 carrots, shredded (1-1/2 cups)

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1 bay leaf

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1 small head savoy cabbage—quartered, cored and shredded

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Salt and freshly ground pepper

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1 12 ounce bottle beer

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1 32 ounce container (4 cups) chicken broth

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1 28 ounce can diced tomatoes

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2 tablespoons Worcestershire sauce, plus more for seasoning

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1 1/2 pounds corned beef, chopped

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3/4 cup white rice

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Pumpernickel or rye bread and butter, to pass around the table

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