R.O.D.-Corned Beef & Cabbage "Stoup"

St. Paddy’s Corned Beef and Cabbage “Stoup"

(based on a Rachel Ray recipe)

 

2 Tbs. Extra Virgin Olive Oil

1 large onion, halved & sliced

4 ribs celery with leafy tops, thinly sliced

3 carrots, shredded

1 bay leaf

1 small head cabbage, shredded

Salt & freshly ground pepper

12 oz. beer (dark preferred)

32 oz. chicken broth

28 oz. can diced tomatoes

2 Tbs. Worcestershire Sauce. plus more for seasoning

1.5 lbs. lean corned beef, chopped

 

Heal oil in soup pot over medium-high heat. 

Cook celery, onions, carrots and bay leaf for 3 minutes. 

Add cabbage, season with salt & pepper and coo****il wilted, about 2 minutes.  Add beer and boil until reduced, about 1-2 minutes.

Stir in chicken broth, tomatoes and Worcestershire sauce.

Add corned beef and bring to a boil.

 

Season with salt, pepper and Worcestershire.

 

May be served with pumpernickel and butter.

 

8 servings (without bread)

Calories:  276; Calories from fat 98; Total fat 10.9 g; Carbs 13.7g; Fiber 3.2g; Sugars 6.9g; Protein 27g.

I have printed this for Dave and myself and also copied and pasted this to send to my sister, Mary. Mary is also a RNY patient.

I might just give this a try! I would leave out te beer, I don''t like the flavor of it at all. It sounds yummy!

 

Karen

Hi Dawn, Since we had our Corn beef and Cabbage yesterday, I made this for tomorrows supper. It is great tasteing. And yes, I added the beer.

Lisa

I made this soup today and it was good. I did make a few alterations to my taste and my grandson loved it! So iit was a hit in my house and its the first corned beef I have ever cooked!

Karen

Thank you for the feedback Karen!  I am so glad that you and your family liked it.  I am going to make it tomorrow with the left overs from today.