How to make corned beef and cabbage soup in a slow cooker

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This corned beef and cabbage soup is the perfect meal to make with leftover corned beef, cabbage, and, of course, beer. The recipe below stays true to the set-it-and-forget-it nature of a slow cooker. Just dump all the ingredients in and let the slow cooker do the rest.
I recommend making your own corned beef but store-bought works great too. Add some potatoes and veggies, and you have a delicious soup that everyone will enjoy!
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Slow cooker corned beef and cabbage soup
Ingredients
1 pound corned beef, cooked, medium diced
1 yellow onion, small diced
1 pound green cabbage, shredded
4 cloves garlic, minced
2 carrots, peeled and small diced
3 medium yukon gold potatoes, peeled, medium diced
16 ounces low sodium beef broth
8 ounces water
1 tablespoon Worcestershire sauce
1 (16 ounce) can of pilsner beer
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon black pepper
2 tablespoons parsley, chopped
Directions
1. Add corned beef into a 6-quart slow cooker.
Pro tip: Also try a slow cooker liner for easier cleanup!
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Then add yellow onion, cabbage, garlic, carrots, potatoes, beef broth, water, Worcestershire sauce, beer, dried thyme, dried oregano and black pepper.
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Mix well.
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2. Set slow cooker to low and cook for 8 hours.
3. Once done, you'll get a hearty soup with tender cabbage.
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Garnish with chopped parsley and serve.
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