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4.7 from 27 votes

Slow Cooker Corned Beef and Cabbage Soup

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.

Servings: 8
Calories: 466 kcal
Course: Dinner
Cuisine: International

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds cooked corned beef cubed or shredded*
  • 1 pound baby Yukon gold or baby red potatoes halved (or quartered if they're larger)
  • ½ head green cabbage roughly chopped
  • 3 large carrots peeled and diced into thin rounds
  • 3 stalks celery diced into small pieces
  • ½ yellow onion diced small
  • 3 to 4 cloves garlic finely diced
  • 6 cups reduced sodium beef broth
  • 12 ounces dark beer optional but recommended**
  • 1 tablespoon Worcestershire sauce 
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika or regular paprika
  • 2 or 3 Bay Leaves
  • 1 tablespoon unsalted butter
  • salt optional and to taste
  • fresh parsley optional for garnishing

Instructions

    Cup of Yum
  1. 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.
  2. 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)
  3. Remove the bay leaves, taste and check for seasoning balance, and add salt if necessary, to taste.
  4. 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
  • Add the garlic and saute for 1 minute
  • Sear the corned beef 
  • Then add everything else and simmer until done

Nutrition Information

Serving 1 Calories 466kcal (23%) Carbohydrates 29g (10%) Protein 26g (52%) Fat 25g (38%) Saturated Fat 8g (40%) Polyunsaturated Fat 13g Cholesterol 115mg (38%) Sodium 1608mg (67%) Fiber 4g (16%) Sugar 5g (10%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 466

% Daily Value*

Serving 1
Calories 466kcal 23%
Carbohydrates 29g 10%
Protein 26g 52%
Fat 25g 38%
Saturated Fat 8g 40%
Polyunsaturated Fat 13g 76%
Cholesterol 115mg 38%
Sodium 1608mg 67%
Fiber 4g 16%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.