Slow Cooker Corned Beef and Cabbage Soup – A Hearty, Flavor-Packed Comfort Meal
If you love corned beef and cabbage, wait until you try it in soup form! This slow cooker corned beef and cabbage soup takes all the rich, savory flavors of the classic Irish dish and transforms them into a warm, cozy bowl of goodness. With tender corned beef, hearty potatoes, sweet carrots, and cabbage simmered in a flavorful beef and beer broth, this soup is the perfect way to use up leftover corned beef or simply enjoy a comforting, hands-off meal.
Slow Cooker Corned Beef and Cabbage Soup
The best part? Your slow cooker does all the work! Just toss in the ingredients, set it, and let the flavors meld together into a deliciously rich, satisfying soup. Whether you’re making this for St. Patrick’s Day or just want a nourishing meal to warm you up on a chilly night, this Corned Beef and Cabbage Soup is sure to become a family favorite.
This soup is hearty enough to be a full meal on its own, but you can also pair it with a thick slice of buttered soda bread or even a crispy grilled cheese for the ultimate cozy dinner. It’s simple, packed with flavor, and perfect for meal prep—leftovers taste even better the next day!
What You Will Love About This Recipe
Super Easy & Hands-Off – Just dump everything in the slow cooker and let it simmer to perfection!
A Delicious Way to Use Leftover Corned Beef – This is a great next-day meal after a corned beef dinner.
Rich & Hearty – The combination of tender beef, veggies, and a flavorful broth makes this soup ultra-satisfying.
Perfect for St. Patrick’s Day (or Any Day!) – It’s a festive dish but so good, you’ll want to make it all year long.
Great for Meal Prep – This soup stores and reheats beautifully, making it perfect for make-ahead lunches or dinners.
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
Sprinkle with parsley before serving.
Add all the ingredients except the parsley to a large crockpot.
Set the crockpot on low for 8 hours or high for 5 hours.
Remove the bay leaves before serving.
Tips & Tricks
- Use Leftover Corned Beef – If you have leftovers from a corned beef dinner, this soup is the perfect way to repurpose them.
- No Leftovers? No Problem! – You can also buy pre-cooked corned beef at the store or make some fresh in advance.
- Choose the Right Beer – A dark beer like Guinness or a German lager adds depth of flavor, but you can substitute with extra beef broth if you prefer an alcohol-free version.
- Don’t Skip the Worcestershire Sauce – This adds a touch of umami and richness to the broth.
- Let It Simmer – Cooking low and slow develops deep, rich flavors, so if you have time, opt for the low setting on your slow cooker.
FAQs
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
- Add all the ingredients except the parsley to a large crockpot.
- Set the crockpot on low for 8 hours or high for 5 hours.
- Remove the bay leaves before serving.
- Sprinkle with parsley before serving.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 455Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 115mgSodium: 1844mgCarbohydrates: 23gFiber: 4gSugar: 4gProtein: 26g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!