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Corned Beef and Cabbage Soup
My favorite part about this recipe is the addition of a bottle of beer. Beer adds a rich, earthy flavor to the soup, lending much more depth to the dish.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: Serves 6 - 8 1x
- Category: Soups
Ingredients
Scale
- 1 1/2 pounds corned beef, cut into bite-size chunks
- 1 1/2 pounds baby red potatoes, halved
- 2 carrots, diced
- 2 celery stalks, diced 1 onion, diced
- 2 garlic cloves, minced
- 1 small head cabbage, cored and shredded
- 1 bay leaf
- 4 cups chicken broth
- 1 (12-ounce) bottle beer (any kind, but I recommend a pale ale)
- 1/4 teaspoon dry mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
Instructions
- In a 6-quart slow cooker, combine the corned beef, potatoes, carrots, celery, onion, garlic, cabbage, bay leaf, broth, beer, mustard, paprika, salt, and Toss to combine.
- Cover and cook on High for 3 to 4 hours or on Low for 7 to 8 hours, until the corned beef and vegetables are tender.
- Remove the bay leaf. Season with additional salt and pepper, if needed. Ladle into bowls and serve.
