This traditional corned beef and cabbage soup recipe is the best way to warm up during chilly weather or to celebrate the luck of the Irish! Each bite is full of big chunks of beef that's tender, along with cabbage, baby potatoes, and carrots that is full of delicious flavor.
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).
Notes
Storage: Store in an airtight container in the refrigerator for 3-4 days. You can also freeze the soup for up to 3 months.Notes: So simple to make this soup with very little prep work. If you are using a larger corned beef brisket, cook exactly as instructed. When you remove the corned beef to cut into pieces, you can either add all the meat into the soup or reserve some for a separate meal. (i.e., use a 3 pound brisket and save half for corned beef hash or sandwiches).The cabbage could be added at the start, but I prefer cabbage that still has a bit of color and is not as soft.This is a lovely, mild flavored soup. If you’d like to use the spice packet that comes with the corned beef instead of the spices listed in the recipe, you may do so.