Cooktop Cove: How to make corned beef and cabbage soup in a slow cooker
By John Jasins
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!
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!
Then add yellow onion, cabbage, garlic, carrots, potatoes, beef broth, water, Worcestershire sauce, beer, dried thyme, dried oregano and black pepper.
Mix well.
2. Set slow cooker to low and cook for 8 hours.
3. Once done, you'll get a hearty soup with tender cabbage.
Garnish with chopped parsley and serve.
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