St. Paddy's Corned Beef and Cabbage Stoup – Rachael Ray

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 bay leaf
• 1 small head Savoy cabbage, quartered, cored and shredded
• Salt and pepper
• 1 bottle beer (12 ounces)
• 4 cups chicken broth (32 ounces)
• 1 can diced tomatoes (28 ounces)
• 2 tablespoons Worchestershire sauce
• 1 1/2 pounds corned beef, chopped
• 3/4 cup white rice
• Pumperknickel or rye bread and butter to pass around the table