Corned Beef and Cabbage Soup
A hearty, comforting soup featuring tender corned beef, soft cabbage, and rich beef broth. a flavorful Irish-inspired dish perfect for slow cooking on cozy days
Equipment
- Slow Cooker
- Cutting Board
- Chef’s Knife
Ingredients
Main Ingredients
- 1.5 lb corned beef brisket with seasoning packet
- 6 cups beef broth low sodium preferred
- 1 green cabbage chopped
- 3 carrots peeled and sliced
- 3 potatoes cut into cubes
- 1 onion chopped
- 3 cloves garlic minced
- 1 bay leaf
- black pepper to taste
Instructions
- Place corned beef, onions, garlic, and bay leaf in your slow cooker. Pour in beef broth until everything is covered.
- Cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beef is tender and easy to shred.
- Remove beef and shred it. Add chopped cabbage, potatoes, and carrots to the broth. Cook for 30 more minutes until tender.
- Return shredded beef to the slow cooker and stir gently. Taste and adjust salt and pepper.
- Serve warm with crusty bread or a light salad for a full meal.
Notes
Avoid boiling the soup after adding cabbage to prevent mushiness. Season only after tasting, since corned beef is already salty. This soup pairs perfectly with buttered rye bread or a creamy side dish. It tastes even better the next day when the flavors deepen.