Slow Cooker Corned Beef & Cabbage Soup

corned beef

🥗Healthier: lean turkey

💰Cheaper: pork shoulder

Turkey reduces fat while pork shoulder is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lighter, while bouillon is a budget-friendly option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often cheaper.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen potatoes

Sweet potatoes offer more nutrients, while frozen options can save money.

Cut corned beef into chunks and place in the slow cooker.

Add 1.5 pounds of diced Yukon Gold potatoes to the slow cooker.

Add diced carrots to the slow cooker.

Add 1 bay leaf to the slow cooker.

Add diced celery to the slow cooker.

Add diced onion to the slow cooker.

Add 10 oz of coleslaw mix (cabbage) to the slow cooker.

Pour in an entire carton of unsalted chicken stock.

Add 1 bottle of Irish beer to the slow cooker.

Season with salt and black pepper to taste.

Cover the slow cooker and cook on low for 7 to 8 hours or on high for 3 to 4 hours.

After cooking, remove the corned beef using a slotted spoon.

Shred the corned beef with two forks and return it to the slow cooker.

Stir the soup to evenly distribute the shredded corned beef.

Add more salt and black pepper to taste if needed.

Garnish with parsley if desired before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens