Description:
Slow Cooker Corned Beef & Cabbage Soup is a warm, comforting, and hearty dish inspired by the classic corned beef and cabbage dinner. Tender chunks of corned beef are slowly simmered with cabbage, potatoes, carrots, and onions in a flavorful broth. The long, slow cooking process allows all the ingredients to blend beautifully, creating a rich, savory soup that’s perfect for chilly days or a satisfying family meal. Easy to prepare and packed with flavor, this soup is ideal for busy days when you want a delicious, home-cooked meal with minimal effort.
Ingredients:
2–3 lb corned beef brisket (with spice packet)
6 cups beef broth
3 cups water
4 medium potatoes, peeled and diced
3 carrots, sliced
1 medium onion, chopped
3 cups green cabbage, chopped
2 cloves garlic, minced
1 bay leaf
½ teaspoon black pepper
Salt, to taste (optional)
Instructions:
Place the corned beef brisket into the slow cooker and sprinkle the seasoning packet over the meat.
Add the beef broth and water to fully cover the corned beef.
Add potatoes, carrots, onion, garlic, bay leaf, and black pepper.
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the corned beef is very tender.
Remove the corned beef from the slow cooker and shred or chop it into bite-size pieces.
Return the meat to the slow cooker, then add the chopped cabbage.
Cover and cook for an additional 30–45 minutes, until the cabbage is tender.
Taste and adjust seasoning with salt if needed. Remove bay leaf before serving.
Serving Suggestion:
Serve hot with crusty bread or soda bread for a comforting and filling meal.
If you’d like, I can also provide a short social-media caption, nutrition info, or a one-pot stovetop version