Corned beef and cabbage soup is a family favorite and a great recipe when you are looking for a flavorful but easy soup. Because of all the veggies, it’s a great one-pot meal, that is even low-carb friendly! It’s hearty, aromatic, and feeds 6 to 8 people! You can even use beef leftovers if you made the traditional recipe the day before.
You can’t really get more traditional for Saint Patrick’s Day than serving a corned beef and cabbage meal. My whole family loves these recipes because the corned beef is the star of the show and we usually only eat it during this time of year. The great thing about this comforting soup is that it’s so simple with very little prep work and it’s a set-it-and-forget-it recipe!
A perfect way to add the finishing touches to your Irish-inspired meal is with bright green mini mint cheesecakes or fudge! We also have Bailey’s fudge which is for the 21+ crowd. If you are celebrating all month long, be sure to add Shepherd’s pie to your lineup!
What do I Need for this Recipe?
- yellow onion, carrots, celery, red potatoes – all of these veggies make this a great one-pot meal.
- corned beef brisket – feel free to use a bigger brisket then chop the rest for sandwiches for corned beef hash.
- beef broth – we like the flavor that the broth adds, but chicken broth can also be used.
- black pepper, whole allspice, yellow mustard seeds, bay leaves – we love this spice blend!
- head of cabbage – we are using green cabbage and you will have some leftovers, just save it for a side dish!
Slow Cooker – you also have the option to use the crock pot function on your pressure cooker if it’s an Instant Pot.
Variations and Substitutions:
- Creamy – This is a very light and brothy soup. If you would like it to be creamier, add a cup of heavy cream once you have shredded the meat and placed it back in the pot.
- Beef Round – Instead of beef brisket, you can use round beef. It’s a leaner cut and a cheaper option. However, it will slice more uniformly than the brisket.
- Use leftover corned beef – If you made a batch of corned beef and cabbage for St. Patrick’s Day and have a ton leftover feel free to cook the veggies, then add the prepared corned beef back to the pot.
- Beer – for a richer flavor, swap the beef stock for beer
PREP: Chop the veggies and rinse the corned beef well, then pat dry with paper towels.
Step 1: Add the celery, carrots, and onions to the bottom of the slow cooker.
Step 2: Sit the corned beef on top of the veggies. Place the potatoes around the meat. Sprinkle the spices over top.
Step 3: Pour in the beef stock or chicken broth. Place the lid on and cook on low for 8 hours or high for 4 hours.
Step 4: Remove the corned beef and cut or slice the meat into smaller pieces.
Pro Tip: Adding the cabbage towards the end of the cooking time ensures it will not get soggy.
Step 5: Add the chopped meat back to the pot.
Step 6: Place the cabbage slices in the crock pot, cover, and cook another 15 minutes or until it has wilted.
SERVE: Ladle the soup into your favorite bowl. If desired serve with dinner rolls or a loaf of Irish Soda bread!
- If your corned beef brisket is larger, cook it the exact same way. When it’s time to slice, you can have a meatier soup or reserve it for another meal like sandwiches or corned beef hash.
- The cabbage can be added at the beginning, but adding it at the end retains more color and the texture is not as soft.
For Abe Lincoln’s inaugural dinner, he requested the traditional corned beef and cabbage recipe.
Keep the leftover soup in an airtight container in the refrigerator for up to 5 days. This corned beef soup can also be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight. You can also place the frozen soup directly in a large dutch oven on the stovetop. Warm over medium-low heat until it’s completely heated.
We prefer rinsing our corned beef because it contains a lot of salt.
Slow Cooker Corned Beef and Cabbage Soup
- 1 medium yellow onion diced
- 3 medium carrots peeled and diced
- 3 stalks celery diced
- 1.5 pound corned beef brisket
- 1 pound red potatoes halved or quartered
- 8 cups beef broth
- ½ teaspoon black pepper
- ½ teaspoon whole allspice
- ½ teaspoon yellow mustard seeds
- 2 bay leaves
- ½ head of cabbage chopped
- Spread onion, carrots, and celery across the bottom of the crockpot.
- Place corned beef brisket on top of the vegetables. Then arrange the potato pieces around the corned beef.
- Add the spices and the broth.
- Cover and cook on high heat for 4 hours or low heat for 8 hours. Remove corned beef and cut apart meat.
- Add cabbage, replace the lid, and continue to heat until cabbage is wilted (15 minutes).