Directions:
- In a soup pot, heat the olive oil over medium-high heat.
- Add the onion, celery, carrots and bay leaf and cook for 3 minutes.
- 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 stoup to a boil, then simmer until the rice is tender, about 15 minutes.
- Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. P.
- Ass the bread and butter around the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.77 Kcal (1431 kJ) | ||
| Calories from fat | 107.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.98g | 18% | |
|---|---|---|---|
| Cholesterol | 53.29mg | 18% | |
| Sodium | 1210.24mg | 50% | |
| Potassium | 442.27mg | 9% | |
| Total Carbs | 27.31g | 9% | |
| Sugars | 4.09g | 16% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 28.81g | 58% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 3.5mg | 20% | |
| Calcium | 54.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 131.09 Kcal (549 kJ) | ||
| Calories from fat | 41.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.6g | 18% | |
|---|---|---|---|
| Cholesterol | 20.44mg | 18% | |
| Sodium | 464.2mg | 50% | |
| Potassium | 169.64mg | 9% | |
| Total Carbs | 10.47g | 9% | |
| Sugars | 1.57g | 16% | |
| Dietary Fiber | 0.98g | 10% | |
| Protein | 11.05g | 58% | |
| Vitamin C | 2.5mg | 11% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.4mg | 20% | |
| Calcium | 21mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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