Slow Cooker Corned Beef and Cabbage Soup

Why You’ll Love This Recipe

This recipe brings the classic Irish dish into a rich, slow-cooked soup. With tender corned beef, hearty potatoes, sweet carrots, and savory cabbage, it’s a comforting meal that can feed a crowd. The slow-cooker method makes it incredibly easy, allowing you to enjoy a homemade stew with minimal hands-on time. Plus, the addition of rich broth adds a deep, satisfying flavor to every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 pounds corned beef, with seasoning packet
• 3 tablespoons olive oil, divided
• 2 large carrots, peeled and diced
• 2 stalks celery, diced
• 1 medium white onion, peeled and diced
• 3 cloves garlic, pressed or minced
• 4 cups beef stock
• 1 1/2 pounds Yukon Gold potatoes, diced into bite-sized pieces
• 3 cups roughly-chopped green cabbage
• 1 bay leaf
• Fine sea salt and freshly-ground black pepper
• Chopped fresh parsley or chives, for garnish

Directions

1. Soak the corned beef (optional): Rinse the corned beef under cold water, trim excess fat, and cut it into 2-inch chunks. Soak in cold water for 15 minutes to reduce some salt, then pat dry with paper towels.

2. Brown the beef: Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Brown the corned beef in batches, then set aside.

3. Sauté the vegetables: In the same pot, add the remaining oil and sauté carrots, celery, and onion for 5 minutes. Add garlic and sauté for another 2 minutes.

4. Simmer: Add the beef stock, potatoes, cabbage, bay leaf, and browned beef. Bring to a simmer and reduce the heat to medium-low. Cover and cook for 60-90 minutes, until the beef is tender.

5. Shred the beef: Once tender, remove the beef and shred it using two forks. Return the beef to the soup and discard the bay leaf.

6. Season and serve: Taste and adjust seasoning with salt and pepper, then serve hot, garnished with fresh parsley or chives.

Servings and Timing

• Servings: 8 to 10 servings
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours

Variations

• Vegetarian Version: Omit the corned beef and add extra vegetables like leeks or parsnips for a vegetarian-friendly soup.
• Spicy Kick: Add a pinch of crushed red pepper flakes or some diced jalapeños for extra heat.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat on the stove over low heat or in the microwave until hot. Add a splash of beef broth or water if the soup has thickened too much.

FAQs

1. Can I use a slow cooker for this recipe?

Yes, this recipe can easily be adapted for a slow cooker. Brown the beef and sauté the veggies first, then transfer everything to the slow cooker and cook on low for 6-8 hours.

2. Can I freeze this soup?

Yes, you can freeze the soup. Let it cool completely, then store it in an airtight container for up to 3 months. Reheat on the stove before serving.

3. What if I don’t have beef stock?

If you don’t have beef stock, chicken stock can be used as an alternative. It will change the flavor slightly but still result in a delicious soup.

4. Can I use a different type of potato?

Yes, you can use other types of potatoes, such as Russet or Red potatoes, although Yukon Golds tend to hold their shape and texture better in soups.

5. Can I make this soup ahead of time?

Absolutely! In fact, this soup often tastes even better the next day as the flavors continue to meld. Simply refrigerate it after cooking and reheat when ready to serve.

6. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure that the ingredients you use are gluten-free if that is a concern.

7. How can I make this soup spicier?

Add a pinch of cayenne pepper, hot sauce, or a few dashes of hot paprika to increase the spice level.

8. How do I know when the corned beef is done?

The corned beef is done when it shreds easily with a fork. If it feels tough, continue simmering until it becomes tender.

Conclusion

This Slow Cooker Corned Beef and Cabbage Soup is the perfect meal for anyone who loves hearty, comforting stews. It’s simple to prepare, packed with flavor, and ideal for feeding a crowd. Whether you’re enjoying it for St. Patrick’s Day or on a cozy evening, this soup will quickly become a favorite in your recipe rotation.

Slow Cooker Corned Beef and Cabbage Soup

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This Slow Cooker Corned Beef and Cabbage Soup combines the classic flavors of corned beef and cabbage with the cozy comfort of a slow-cooked stew. With tender corned beef, hearty potatoes, and savory cabbage, it’s a warm and filling dish that’s perfect for chilly evenings. Easy to prepare, this flavorful soup is an ideal meal for feeding a crowd or enjoying on a special occasion.

• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Yield: 8 to 10 servings
• Category: Soup, Comfort Food, Irish
• Method: Stovetop, Slow Cooker
• Cuisine: Irish
• Diet: Gluten Free

Ingredients

• 2 pounds corned beef, with seasoning packet
• 3 tablespoons olive oil, divided
• 2 large carrots, peeled and diced
• 2 stalks celery, diced
• 1 medium white onion, peeled and diced
• 3 cloves garlic, pressed or minced
• 4 cups beef stock
• 1 1/2 pounds Yukon Gold potatoes, diced into bite-sized pieces
• 3 cups roughly-chopped green cabbage
• 1 bay leaf
• Fine sea salt and freshly-ground black pepper
• Chopped fresh parsley or chives, for garnish

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Instructions

• Soak the Corned Beef (Optional): Rinse corned beef under cold water, trim excess fat, and cut into 2-inch chunks. Soak in cold water for 15 minutes to reduce salt, then pat dry.
• Brown the Beef: Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Brown the corned beef in batches, then set aside.
• Sauté the Vegetables: In the same pot, add remaining oil and sauté carrots, celery, and onion for 5 minutes. Add garlic and sauté for another 2 minutes.
• Simmer the Soup: Add beef stock, potatoes, cabbage, bay leaf, and browned beef. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 60-90 minutes, until beef is tender.
• Shred the Beef: Remove beef, shred it using two forks, and return to the soup. Discard bay leaf.
• Season and Serve: Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley or chives.

Notes

• Vegetarian Version: Omit the corned beef and add extra vegetables like leeks or parsnips for a vegetarian-friendly soup.
• Spicy Kick: Add crushed red pepper flakes or diced jalapeños for extra heat.
• Slow Cooker Version: Brown the beef and sauté the veggies, then transfer everything to the slow cooker. Cook on low for 6-8 hours.