Crockpot Corned Beef and Cabbage Soup Recipe by Angela Mattison
Rich and hearty slow cooker corned beef and cabbage soup, perfect for cozy days.
Equipment
- 1 Crock Pot
Ingredients
Main ingredients
- 3 tablespoon extra-virgin olive oil for that base flavor and a bit of richness
- 4 cups shredded cabbage cuz you want that veggie goodness
- 1 yellow onion chopped fine to melt into the broth
- 3-4 cloves garlic minced up to wake up the dish
- ΒΌ cup flat-leaf parsley chopped for a fresh herb kick
- Salt and pepper to taste
- 3 lb corned beef brisket with seasoning packet included
- 8 baby red potatoes cut up small so they cook just right
- 4 carrots sliced to add a little sweet and crunch
- 4 stalks celery sliced for that subtle depth and texture
- 32 oz container of chicken broth to build the liquid base
- 2 cups water to help everything simmer to perfection
Instructions
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, letting them soften for about 5 minutes.
- Transfer onion and garlic mix into your slow cooker or pressure cooker.
- Layer in shredded cabbage, followed by corned beef brisket, baby red potatoes, carrots, and celery.
- Add the seasoning packet from the corned beef, then sprinkle in salt and pepper to your liking.
- Pour in enough water to cover the layers, about 4 cups, then the entire container of chicken broth.
- Cover the cooker tight with the sealing ring in place. Cook on low for 8-10 hours in a slow cooker or 90 minutes in a pressure cooker.
- Once done, perform natural release or slow release. Slice brisket and serve warm.
- Serve and enjoy your hearty soup!
Notes
This soup is rich and hearty, perfect for cozy days.