Love corned beef and cabbage? Try this creamy corned beef and cabbage soup ASAP! So much flavor in the broth.
St. Patrick’s day is a perfect excuse for decadent corned beef recipes. We also love Reuben Dip, Guinness Corned Beef and Cabbage and Colcannon Potatoes too.
I love the traditional corned beef and cabbage meal so much until I tried this! This soup has so much flavor, the meat is more tender than on it’s own with cabbage and potatoes on the side. You will not regret making this soup!
How to make Corned Beef and Cabbage Soup
- Rinse the corned beef well, cut into 4 large pieces. Add the corned beef and potatoes to the slow cooker
- Add carrots.
- Next add cabbage and onion.
- Add butter, garlic, salt and pepper. Pour over chicken or beef broth.
- Cook this for 4.5 hours on HIGH or 8 hours on low.
- Shred the meat with two forks, discard any fat. Add the meat to the slow cooker. You can cube the meat instead of shredding if desired.
- Add heavy cream, stir and serve!
Can I use leftover corned beef instead of fresh?
- If you have lots of leftover corned beef you can add it to this recipe instead of fresh.
- Shred or cube your corned beef and add it during the last hour of cooking.
Do I have to add the butter or cream?
- Both butter and cream go great with this dish to flavor the broth, and vegetables.
- Though, you can the butter or cream out if you want to cut down on calories and the soup will still be great, just less creamy.
More St. Patrick’s Day Style recipes for your slow cooker:
- Classic Slow Cooker Corned Beef and Cabbage
- Slow Cooker Colcannon Potatoes (potatoes with cabbage)
- Slow Cooker Cabbage
- Slow Cooker Maple Mustard Corned Beef
- Slow Cooker Guinness Beef Stew
- Slow Cooker Bailey’s Irish Cream Hot Chocolate
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Slow Cooker Corned Beef and Cabbage Soup
Easy corned beef and cabbage soup made in the slow cooker with a touch of cream
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Servings: 10
Calories: 422kcal
Equipment Needed:
Ingredients:
- 2 lbs. raw corned beef well (I use flat cut) cut into four large pieces
- 1.5 lbs. russet potatoes diced (about 3 small potatoes, skins left on)
- 2 carrots sliced
- 2 celery ribs sliced
- 1/2 head green cabbage sliced or cut into 2 inch squares
- 1 white onion sliced
- 2 cloves garlic minced
- 8 Tbsp. salted butter
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 4 cups broth chicken or beef (I use chicken, it has a milder flavor)
- 1 cup heavy whipping cream
Instructions:
- Rinse the corned beef. Cut into 4 large pieces.
- Add the corned beef pieces into the slow cooker.
- First, place corned beef fat side down in the bottom of the slow cooker. Add potatoes, carrots, celery, cabbage (make sure to not add too much cabbage or the lid won't close), onion slices, butter, minced garlic, pepper, celery, and salt.
- Pour the broth into the slow cooker and cover.
- Cook on LOW for 8 hours or on HIGH for 4.5 hours.
- Take corned beef out of the slow cooker. Remove the fat and discard. Shred corned beef and return to the slow cooker. You can cut and cube the meat instead of shredding if you want smaller pieces.
- Pour in heavy whipping cream and stir to combine.
- Serve and enjoy!
How to Video:
Recipe Notes:
Can I add the seasoning packet that came with my corned beef?
Yes, you can. If you don’t mind larger seasonings in your soup, go ahead and add it. I decided I liked the soup without the packet and did not add.
Can I use cooked leftover corned beef instead of raw?
- If you have lots of leftover corned beef you can add it to this recipe instead of fresh.
- Shred or cube your corned beef and add it during the last hour of cooking.
- Both butter and cream go great with this dish to flavor the broth, and vegetables.
- Though, you can the butter or cream out if you want to cut down on calories and the soup will still be great, just less creamy.
Nutrition Information:
Calories: 422kcal | Carbohydrates: 19g | Protein: 16g | Fat: 32g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1707mg | Potassium: 711mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2917IU | Vitamin C: 47mg | Calcium: 60mg | Iron: 2mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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This is the BEST SOUP!! I am always going back for seconds for this one. Definitely a crowd pleaser when doubled. Would make an awesome addition to anyone’s Super Bowl menu or any party. Thank you for sharing this incredible recipe!. I had to double it recently and found my slow cooker couldn’t take the addition cream at the end so I utilized my 16 qt stock pot and added the butter and cream then. This recipe will be included in my family favorites for my kids to make as well.
This recipe really needed some seasoning in my opinion. My corned beef brisket didn’t come with a seasoning packet or else I would of added it!
Perfect. It didn’t turn out salty at all. I guess it depends on the meat. I can’t wait to make it again.
Made this recipe and feel that beef broth would maybe have given it a lot more flavor. It was good just not a lot of flavor
We had to manipulate this almost completely to make it edible. The salt beef needs to be soaked and rinsed multiple times in cold water or overnight so that it’s not going to shock someone’s system with the sodium level.
Once we took our virtually all of the soup liquid one and a half times and added other stuff and water to it then we could eat it. A great concept but the soaking needs to be in the recipe.
This recipe was so disappointing, although I followed it exactly. It was SO salty that we couldn’t eat it. I will try it again, though, but next time I’ll pre-soak the salt meat overnight, and drain before I slow-cook.
My bf and I had the exact same problem. Definitely needs a few cold water soaks. We will try it again too.
Will this soup freeze well?
I don’t think it will, potatoes and cream don’t usually freeze well.
Didn’t have 4 – 8 hours so I adapted this yummy recipe for my Instant Pot. Put onion, celery, garlic and flavoring pack into bottom of Instant Pot. Placed rack on top and put corned beef on top of rack and then poured over the broth. Set timer for 90 minutes and let it release for at least 10 minutes. Pulled out meat and then put in carrots, potatoes and cabbage (probably would have been better to put in celery at this point instead of earlier). Set timer to pressure cook on high for 6 minutes and manually released pressure. Added the meat back in after I had cut it up and the cream and it was very good. I didn’t cut the corned beef up before cooking it and it was super tender. If you cut it into smaller pieces I would expect you could reduce the 90 minutes down to 60 or even less if you were on a tighter schedule. Thanks for a great recipe.
I trimmed all visible fat I could see before starting. I used evaporated skim milk instead of the cream. I also left out the butter. Added a couple bay leaves because I do to all my soups and used fresh ground pepper and a bit of parsley. I found it didn’t need any salt, maybe my homemade broth was salty enough. It was great. My parents who are 85 and 88 really liked it.
In a pinch I’ve also made it with canned corned beef when I couldn’t find corned beef in the store. I diced a can of if small dice and added it in the last hour. It also turned out well.
Do you think this soup would freeze well?
Sometimes, potatoes and cream get weird in the freezer, it’s hard to say without trying.
Great recipe, my husband loved it so much he didn’t want to share. I have a question though. Can this also be made in an instant pot? If so how would you do it?
Can I use the liquid from cooking the corn beef instead of chicken broth
Yes, that will work fine.