1. In a soup pot, heat the olive oil over medium-high heat. 2. Add the onion, celery, carrots and bay leaf and cook for 3 minutes. 3. Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes. 4. Add the beer and boil until reduced, 1 minute. 5. Stir in the chicken broth, tomatoes and the 2 tablespoons Worcestershire sauce. 6. Add the corned beef and rice. 7. Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes. 8. Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. P. 9. ass the bread and butter around the table. ---------------------------------------------------------------------------
Nutrition
Ingredients
