Description
Enjoy a hearty and flavorful Slow Cooker Corned Beef and Cabbage Soup! Easy to make, packed with tender beef, veggies, and savory broth.
Ingredients
Scale
- 1 (3-pound) corned beef brisket, rinsed and patted dry
- 1 packet of corned beef seasoning (if included)
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cups beef broth (or more as needed)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 4 medium Yukon Gold potatoes, diced
- 1/2 head of green cabbage, chopped
Instructions
- Prepare the Corned Beef – Rinse the corned beef under cold water to remove excess salt. Pat dry and place in the slow cooker. Sprinkle with the seasoning packet if included.
- Add Vegetables and Aromatics – Place the diced onion, minced garlic, carrots, and celery around the beef.
- Pour in Liquids – Add beef broth, Worcestershire sauce, and apple cider vinegar. Ensure the liquid covers the corned beef, adding more broth if needed.
- Add Seasonings – Toss in bay leaves, thyme, and black pepper. Avoid adding extra salt due to the naturally salty corned beef.
- First Cooking Phase – Cover and cook on low for 6 hours (or high for 3 hours).
- Add Potatoes and Cabbage – Remove the corned beef and set aside. Add potatoes and cabbage to the slow cooker, stirring them into the broth.
- Cut and Return the Beef – Slice or shred the corned beef and return it to the slow cooker. Stir gently.
- Final Cooking Phase – Cook for another 2 hours on low (or 1 hour on high) until potatoes and cabbage are tender.
- Serve and Enjoy – Remove bay leaves and serve hot.