Crockpot Corned Beef and Cabbage Soup
A hearty corned beef and cabbage soup with golden potatoes, onions, carrots, celery, and garlic simmered perfectly in a Crockpot slow cooker.
Crockpot Corned Beef and Cabbage Soup
In honor of St. Patrick’s Day, we’ve got a great Crock-Pot slow cooker soup for you today!
If you love cozy, hearty meals, this Crockpot Corned Beef and Cabbage Soup is a must-try! It’s packed with tender corned beef, soft golden potatoes, sweet carrots, flavorful onions, celery, and garlic—all simmered low and slow for the most delicious, comforting bowl.
The cabbage soaks up all those rich, savory flavors, making every bite warm and satisfying. Just toss everything in the slow cooker and let it work while your kitchen fills with the best aroma. Perfect for St. Patrick’s Day or any chilly night when you’re craving something easy and delicious!
Ingredients for Crockpot Corned Beef and Cabbage Soup
- 1 1/2 pounds corned beef brisket and seasoning packet
- 5-6 small golden potatoes peeled and cut into 1 inch pieces
- 1 medium yellow or white onion peeled and diced
- 3-4 carrot stalks peeled and diced
- 2-3 celery stalks diced
- 1 head green cabbage shredded
- 3 garlic cloves minced
- 1 bay leaf
- 48 oz. chicken stock
- salt and pepper to taste
- parsley finely chopped, to garnish
How to Make Crockpot Corned Beef and Cabbage Soup
-
Place the corned beef into the bottom of the crockpot. Sprinkle the seasoning packet on top. Add the rest of the ingredients and stir to combine.
-
Cover and cook for 8 hours on low (or 4 hours on high).
-
Remove the corned beef and place on a cutting board. Cut off any remaining fat and shred with two forks. Place the shredded meat back into the crockpot.
-
Cook for an additional 20 minutes. Add salt and pepper, to taste, and sprinkle with parsley.
SAVE AND PRINT RECIPE
Crockpot Slow Cooker Corned Beef and Cabbage Soup
Ingredients
- 1 1/2 pounds corned beef brisket and seasoning packet
- 5-6 small golden potatoes, peeled and cut into 1 inch pieces
- 1 medium yellow or white onion, peeled and diced
- 3-4 carrot stalks, peeled and diced
- 2-3 celery stalks, diced
- 1 head green cabbage, shredded
- 3 garlic cloves, minced
- 1 bay leaf
- 48 oz. chicken stock
- salt and pepper, to taste
- parsley, finely chopped, to garnish
Instructions
- Place the corned beef into the bottom of the crockpot. Sprinkle the seasoning packet on top. Add the rest of the ingredients and stir to combine.
- Cover and cook for 8 hours on low (or 4 hours on high).
- Remove the corn beef and place on a cutting board. Cut off any remaining fat and shred with 2 forks. Place the shredded meat back into the crockpot.
- Cook for an additional 20 minutes. Add salt and pepper, to taste and sprinkle with parsley.
4 Comments on “Crockpot Corned Beef and Cabbage Soup”
Oh boy we would all love this – thanks for the recipe!
I’m so glad that you like it!
looks very delicious im gonna try this
Thanks!