Indulge in the delightful flavors of this hearty corned beef and cabbage soup, a culinary masterpiece crafted to savor the delicious remnants of a previous meal. With the remnants of corned beef, cabbage, and a touch of that beloved beverage, beer, this recipe transforms humble leftovers into a culinary triumph. Embracing the essence of set-it-and-forget-it convenience, the slow cooker takes center stage, making the preparation a breeze. Simply toss all the ingredients into the pot, and allow the magic of slow cooking to work its charm, amalgamating the flavors into a rich and comforting broth.
While I wholeheartedly recommend the homemade corned beef for an unrivaled experience, rest assured that the store-bought alternative proves equally exceptional. To elevate the soup's appeal, don't forget to introduce tender chunks of potatoes and an assortment of fresh veggies, enhancing the medley of flavors and textures. In no time, you'll have a steaming bowl of soup that will appease the most discerning palates and leave everyone yearning for more. So, gather around the table and relish this delectable creation that promises to bring warmth and satisfaction to all who partake in its savory goodness.
Slow cooker corned beef and cabbage soupIngredients1 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
Directions1. 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.
