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
-
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.
-
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.
-
Transfer the beef chunks from the stew to a separate plate, then use two forks to shred it into bite-sized pieces.
-
Return the beef to the stew, then stir to combine.
-
Season with additional salt and pepper to taste, then remove the bay leaf.
-
Serve warm, garnished with fresh parsley, and enjoy!
Nutrition
- Calories:Â 414.20kcal
- Fat:Â 19.06g
- Saturated Fat:Â 5.94g
- Monounsaturated Fat:Â 9.10g
- Polyunsaturated Fat:Â 1.04g
- Carbohydrates:Â 32.19g
- Fiber:Â 3.83g
- Sugar:Â 5.43g
- Protein:Â 23.89g
- Cholesterol:Â 66.03mg
- Sodium:Â 1646.50mg
- Calcium:Â 53.32mg
- Potassium:Â 1155.28mg
- Iron:Â 3.63mg
- Vitamin A: 195.66µg
- Vitamin C:Â 63.60mg
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