Slow Cooker Corned Beef and Cabbage Soup


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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.

creamy corned beef and cabbage soup in slow cooker

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!

4 pieces of corned beef in slow cooker with veggies and spices on side

How to make Corned Beef and Cabbage Soup

  1. Rinse the corned beef well, cut into 4 large pieces. Add the corned beef and potatoes to the slow cooker
  2. Add carrots.
  3. Next add cabbage and onion.
  4. Add butter, garlic, salt and pepper. Pour over chicken or beef broth.
4 step collage on how to add veggies to corned beef and cabbage soup
  • 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!
2 photo collage of corned beef soup, one with heavy cream added

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.
finished cooking corned beef and cabbage soup in a slow cooker

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.
scoop of corned beef and cabbage soup coming from slow cooker

More St. Patrick’s Day Style recipes for your slow cooker:

bowl of corned beef and cabbage soup

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close up of corned beef and cabbage soup, done cooking

Slow Cooker Corned Beef and Cabbage Soup

4.42 from 17 votes
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 10
Easy corned beef and cabbage soup made in the slow cooker with a touch of cream

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!

Video

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.
Do I have to add the butter and 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.

Nutrition

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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35 Comments

  1. Shelley ‘n Wes says:

    2 stars
    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.

  2. Deborah says:

    2 stars
    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.

    1. Shelley ‘n Wes says:

      My bf and I had the exact same problem. Definitely needs a few cold water soaks. We will try it again too.

    2. Joseph says:

      5 stars
      Another thing you can do if the brand of meat you got is salty is leave out the salt and use no-salt-added broth and use unsalted butter then people can add salt to their own servings if needed 🙂

  3. Classic says:

    Will this soup freeze well?

    1. Sarah Olson says:

      I don’t think it will, potatoes and cream don’t usually freeze well.

  4. Allison says:

    5 stars
    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.

  5. Kathy says:

    4 stars
    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.

  6. Kelly says:

    Do you think this soup would freeze well?

    1. Sarah Olson says:

      Sometimes, potatoes and cream get weird in the freezer, it’s hard to say without trying.

  7. Anonymous says:

    5 stars
    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?

  8. Gail says:

    Can I use the liquid from cooking the corn beef instead of chicken broth

    1. Sarah Olson says:

      Yes, that will work fine.

  9. Kimberly Torres says:

    5 stars
    Best soup ever!!!!! Definitely a 5 star!!!! I forgot to rate it in my previous comment

  10. Kimberly Torres says:

    I made this soup last year for my family for Saint Patrick day and they loved it so much, they were disappointed that there were no leftovers, (there is 8 of us) So today I making it again for Saint Patrick day but instead of one crockpot I’m making 2 crockpots today lol, I have to say it’s probably one of my favorite soups ever mmmmm, I serve with corn muffins…. Thank you so much for sharing this recipe