Slow Cooker Corned Beef and Cabbage Soup - Hearty comfort food complete with savory corned beef, potatoes, carrots, celery, and more! It's the EASIEST soup you'll ever make and will become a family FAVORITE especially when the weather is chilly! Stovetop cooking instructions also provided.
Course: Slow Cooker
Cuisine: Soup
Servings: 8
Calories: 466kcal
Author: Averie Sunshine
Ingredients
1tablespoonolive oil
2poundscooked corned beefcubed or shredded*
1poundbaby Yukon gold or baby red potatoeshalved (or quartered if they're larger)
To a large slow cooker (I recommend at least 6 quarts, I use an 8-quart), add all the ingredients. Tip - I add them in the ordered listed, I evenly pour the beef broth and beer over the top, and then top it all with a pat of butter.
Cover the slow cooker, and cook on HIGH for 5 hours OR o LOW for 8 hours, or as needed until everything is soft and cooked through. (See Notes for Stovetop cooking recommendations)
Remove the bay leaves, taste and check for seasoning balance, and add salt if necessary, to taste.
Optional garnish with fresh parsley to taste and serve immediately. Soup will keep airtight for up to 5 days in the fridge or up to 3 months in the freezer. Tip - I recommend freezing the soup in smaller-sized containers so it thaws quicker. Reheat gently on the stove or in the microwave.
Notes
*You can use raw/uncooked corned beef. Cube it and add it raw to your slow cooker. Note that you may need to increase the cooking time.**Dark German beers or a dark Irish beer like Guinness are my recommendations. The majority of the alcohol burns off in the cooking process. I tend to think it all does but you can research that for yourself if you’re concerned.However, if you really don’t want to add a bottle of beer, omit it, noting the flavor will be a little less full-bodied. You will need to make up for the 12 ounces of beer by adding 12 ounces of additional beef broth.***To make this recipe on the stovetop, add all the ingredients to a large Dutch oven or soup pot and cook covered over medium heat for about 45 minutes, or until everything is tender and cooked through.Tip: If you're going to make it on the stove and want extra flavor, I suggest:
Adding the olive oil and butter and sautéing the onion, carrots, and celery together first for about 7 minutes