How To Make Slow Cooker Corned Beef and Cabbage Soup
This belly-filling cabbage soup is loaded with savory corned beef for the best soup meal. Enjoy a fuss-free, slow cooked dish just in time for dinner.
Serves:
Ingredients
- 4cupschicken stock
- 12ozbeer
- 1.5lbcorned beef,cut into large chunks
- 1.5lbYukon gold potatoes,diced into bite-sized pieces
- 2carrots,peeled and diced
- 2celery stalks,diced
- 1medium white onion,peeled and diced
- 1small green cabbage,head, quartered, cored and shredded
- 1bay leaf
- salt and freshly-ground black pepper,generous pinch
For Serving:
- fresh parsley,chopped
Instructions
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Add the chicken stock, beef, corned beef, potatoes, carrots, celery, onion, cabbage, bay leaf, salt, and black pepper to a large slow cooker bowl, then toss to combine.
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Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours, or until the beef is tender and shreds easily.
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Transfer the beef chunks from the stew to a separate plate, then use two forks to shred it into bite-sized pieces.
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Return the beef to the stew, then stir to combine.
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Season with additional salt and pepper to taste, then remove the bay leaf.
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Serve warm, garnished with fresh parsley, and enjoy!
Nutrition
- Calories: 414.20kcal
- Fat: 19.06g
- Saturated Fat: 5.94g
- Monounsaturated Fat: 9.10g
- Polyunsaturated Fat: 1.04g
- Carbohydrates: 32.19g
- Fiber: 3.83g
- Sugar: 5.43g
- Protein: 23.89g
- Cholesterol: 66.03mg
- Sodium: 1646.50mg
- Calcium: 53.32mg
- Potassium: 1155.28mg
- Iron: 3.63mg
- Vitamin A: 195.66µg
- Vitamin C: 63.60mg
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