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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.

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

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.

Find it online: https://chocolatecoveredamy.com/slow-cooker-corned-beef-and-cabbage-soup/