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.