Slow Cooker Corned Beef and Cabbage Soup

Slow cooker corned beef and cabbage soup. Corned beef with vegetables cooked in a slow cooker. Very easy and delicious soup! You may also like Beef and Bean Ragout, another tasty beef recipe cooked in a crock pot.

Corned beef and cabbage soup is a hearty meal that’s easy to make and perfect for the colder weather.

It’s a simple dish with few ingredients, which makes it a perfect weeknight dinner. The slow cooker is especially great for this recipe because it requires very little prep or stirring during the cooking process. This recipe takes about 8 hours on low or 4 hours on high, so plan accordingly! The flavor of this dish gets even better as it sits in the fridge, so it’s best to make this soup one day before you want to eat it.

Introduction to Slow Cooker Corned Beef & Cabbage Soup

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Corned beef is a type of salt-cured beef, typically made from brisket or round. It is usually boiled or simmered in water, then served hot with mustard and pickles.

Corned beef and cabbage soup is a hearty dish that can be made in a slow cooker. The ingredients are simple and the instructions are easy to follow. This dish can be served as the main course or as an appetizer before dinner.

What other ingredients can be added to the soup?

There are many different ingredients that can be added to the soup. Some people like to add noodles, while others like to add rice. The possibilities are endless!

The key is to experiment and find what you like best.

Slow Cooker Corned beef and Cabbage Soup

Ingredients

• 4 ¾ cups (1.2 L) low-sodium fat-free chicken broth
• 1/2 pound (240 g) corned beef, fat trimmed and cubed
• 4 cups cubed potatoes
• 4 cups sliced cabbage
• 1 large yellow onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 large carrot, peeld and sliced
• 1 tablespoon apple cider vinegar
• 1 rib celery, sliced
• salt and freshly ground black pepper to taste
• 1 bay leaf

Method