Easy Slow Cooker Corned Beef and Cabbage Soup

This post may be sponsored and may also contain affiliate links. For more information, please see my disclosure policy for further details.

Let your slow cooker do the cooking for this Irish dish. Corned beef, cabbage, carrots and potatoes simmer along with sauerkraut for stick to your ribs soup.

St. Patrick’s Day is a high holy day in our house.  We celebrate the Irish holiday with a traditional boiled corned beef and cabbage dinner around the kitchen table.  A desire to shake up how I was going to prepare the Irish feast this year lead me to tweak my recipe.  A tried and true kitchen appliance does most of the work for my Slow Cooker Corned Beef and Cabbage Soup.

the history of corned beef and cabbage

Even though corned beef and cabbage is synonymous with St. Patrick’s Day, it is more of an American meal than an Irish one.  In the 19^th century, many Irish Americans prepared economical meals.  Corned beef was relatively inexpensive as were potatoes, carrots, and cabbage.  The resulting boiled dinner became an Irish custom with the immigrants and the traditional dinner served to celebrate St. Patrick’s Day.

the ingredients for corned beef and cabbage soup

• corned beef
• onion
• carrots
• potatoes
• green cabbage
• sauerkraut
• reduced sodium chicken stock
• fresh parsley

let your slow cooker make this soup for you.

With St. Patrick’s Day falling on a work day this year, I will be cooking for a personal chef client during the day.  That does not leave much time at home for a lengthy cooking stove top version for tender corned beef.  That’s where the slow cooker comes to the rescue.  It is ideal piece of kitchen equipment to do the work for me.  The long, slow simmer yields a delicious dinner in the process.

chef cooking tips for corned beef and cabbage soup

I made a few changes to my usual corned beef and cabbage dinner recipe to result in a chunky soup. 

• Dice carrots, onions, potatoes, and cabbage and add to the crock of the slow cooker along with chunks of corned beef (including the little spice packet it comes with), sauerkraut, and chicken stock. 
• Make sure to use the low sodium version of the stock as corned beef is a salty cut of beef on its own. Serve with a loaf of Irish Soda Bread.

After a day of cooking on low, the resulting soup is full of all the flavor of a favorite St. Patrick’s Day dinner.  The big batch yields 3 quarts.  There is enough to serve when celebrating everything Irish on March 17^th and also in the days to come. Also try this delicious Guinness Irish Lamb Stew.

my latest cooking video

Print