St Paddy's Day Special Soup, Oh Yeah!

Looking for an awesome recipe for that left over corned beef? We just happen to have one! Enjoy our Corned Beef & Cabbage Soup!

Corned Beef and Cabbage Soup

Ingredients

4 tablespoons Baklouti Green Chili or Red Chili olive oil

1 large onion, halved and sliced

4 ribs celery with leafy tops, thinly sliced crosswise

3 carrots, shredded

3 potatoes, peeled and diced small

1 bay leaf

1 small head Savoy cabbage, quartered, cored and shredded

Salt and pepper

One 12-ounce bottle beer

32 ounces chicken broth

1 can diced tomatoes (28 ounces)

2 tablespoons Worcestershire sauce

1 1/2 pounds corned beef, chopped

3/4 cup white or brown rice

Rye bread and Organic Butter Extra Virgin Olive Oil to pass around the table

Directions

In a soup pot, heat the chili oil over medium-high heat. Add the onion, celery, carrots, potatoes and bay leaf and cook for 3-5 minutes or until the onions turn translucent. 

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 soup to a boil, turn down heat and simmer until the rice is tender, 15-20 minutes.  Check to make sure potatoes are done and season the soup to taste with salt, pepper and Worcestershire sauce.  

Enjoy with a few slices of rye bread and Organic Butter Extra Virgin Olive Oil.

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