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Slow Cooker Corned Beef and Cabbage Soup

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In the culinary world, there’s nothing quite as satisfying as giving new life to leftovers, and our recipe for Slow Cooker Corned Beef and Cabbage Soup does just that with flair and flavor. Harnessing the rich, savory essence of leftover corned beef, this hearty soup takes a classic St. Patrick’s Day dish and transforms it into a comforting bowl of warmth that’s perfect for any occasion. With the convenience of a slow cooker and the ingenuity of repurposing ingredients, this recipe promises to deliver a delicious and nourishing meal that will leave you craving more. Join us as we explore the simple steps to creating this soul-warming Slow Cooker Corned Beef and Cabbage Soup, showcasing the artistry of turning leftovers into culinary masterpieces.

In this article, we’ll embark on a culinary journey that celebrates the art of reinventing leftovers into a dish that’s both comforting and flavorful. Using leftover corned beef as the star ingredient, this Slow Cooker Corned Beef and Cabbage Soup is not only convenient but also showcases the versatility of this classic Irish dish. Whether you’re looking to use up leftovers from a St. Patrick’s Day feast or simply seeking a cozy and satisfying meal for a chilly evening, this recipe is sure to hit the spot. With minimal effort and maximum taste, let’s dive into the world of Slow Cooker Corned Beef and Cabbage Soup and discover how leftovers can be transformed into culinary gold.

slow cooker corned beef and cabbage soup

In my house, we love leftovers. And as easy and convenient as it is to just reheat and enjoy the meal again, I like to get creative with my leftovers. How can I make this delicious and still-tender meat and veggies and turn them into something totally new and fresh? 

Slow Cooker Corned Beef and Cabbage Soup

Since we all love to make Corned Beef and Cabbage around March 17th (who doesn’t want an excuse for an Irish-themed dinner? St Patrick’s Day is one of my favorite times of year for this reason!) I always make extra – then I can turn the leftover into something totally new!

slow cooker corned beef and cabbage soup

What can I do with leftover Corned Beef Dinner?

There is nothing like good corned beef brisket. And after having the traditional corned beef and cabbage, I like to turn the brisket into something else. It can make for a great casserole, a stew, corned beef sandwiches, or the recipe that brings us here today: Corned Beef and Cabbage Soup made easy in the slow cooker!

Slow Cooker Corned Beef and Cabbage Soup

How to make Corned Beef and Cabbage Soup in the Slow Cooker

This is truly such an easy dump-it-all-in-and-go kind of recipe!

Take all ingredients – yes every single one – except the parsley garnish and put it in the crockpot. No adding the cabbage later for this recipe! Cover and cook on low for 8 hours. If you make it on high, change the cooking time to 5 hours.

Slow Cooker Corned Beef and Cabbage Soup

For best serving, I like to remove the corned beef to a bowl and then cover it with broth. Then garnish with parsley and serve.

Slow Cooker Corned Beef and Cabbage Soup

Storage and Freezing

Leftovers must be stored in an airtight container and will keep for up to 5 days in the fridge.

The completed soup can be frozen for up to 3 months. To make after frozen, take out of the freezer and let thaw, then slowly heat over the stove.

Corned Beef and Cabbage Soup
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Tips & Tricks

  • Trim Fat: Before adding the leftover corned beef to the slow cooker, trim off any excess fat. This will help prevent the soup from becoming greasy and ensure a cleaner, more flavorful broth.
  • Adjust Seasoning: Taste the soup before serving and adjust the seasoning as needed. Depending on the saltiness of your leftover corned beef, you may need to add additional salt and pepper to taste.
  • Serve with Bread: Slow Cooker Corned Beef and Cabbage Soup pairs perfectly with crusty bread or Irish soda bread for a complete and satisfying meal. The bread is perfect for soaking up the flavorful broth and adds an extra layer of comfort to the dish.
  • While adding the beer is optional, it adds so much flavor you might want to give it a try at least once.
  • If you want a quick dinner, you can cook this on the stove top in a large pan.  Follow the directions, but cook over medium heat for 45 minutes.
Slow Cooker Corned Beef and Cabbage Soup

Slow Cooker Corned Beef and Cabbage Soup

This Slow Cooker Corned Beef and Cabbage Soup is simmered in the crock pot with potatoes, carrots, celery, garlic, and a rich beer to make a tasty twist on a classic St Patty’s Dish!

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 3 large carrots, sliced
  • 3 celery stalks, sliced
  • 2 pounds cooked corned beef, cubed or shredded
  • 1/2 head cabbage, chopped
  • 1 pound baby potatoes, halved
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 6 cups beef broth
  • 1 (12 ounce) bottle dark beer - German beer if possible
  • Parsley for garnish, optional

Instructions

  1. Add all the ingredients except the parsley to a large crockpot.
  2. Set the crockpot on low for 8 hours or high for 5 hours.  
  3. Remove the bay leaves before serving.  
  4. Sprinkle with parsley before serving.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 455Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 115mgSodium: 1844mgCarbohydrates: 23gFiber: 4gSugar: 4gProtein: 26g

FAQs For Making Slow Cooker Corned Beef and Cabbage Soup

Yes, you can use any type of leftover corned beef, whether it’s from a homemade recipe or store-bought. Whether it’s sliced, shredded, or cubed, leftover corned beef will work well in this soup.

Cook the soup on low heat for 6-8 hours or on high heat for 5 hours. This slow cooking process allows the flavors to meld together and ensures that the corned beef becomes tender and flavorful.

Yes, this soup is perfect for making ahead of time. You can prepare the ingredients and assemble the soup in the slow cooker insert the night before, then refrigerate it overnight. In the morning, simply place the insert in the slow cooker and start cooking.

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