This corned beef and cabbage soup is the perfect meal to make with leftover corned beef, cabbage, and, of course, beer. The recipe below stays true to the set-it-and-forget-it nature of a slow cooker. Just dump all the ingredients in and let the slow cooker do the rest.
I recommend making your own corned beef but store-bought works great too. Add some potatoes and veggies, and you have a delicious soup that everyone will enjoy!
1 pound corned beef, cooked, medium diced
1 yellow onion, small diced
1 pound green cabbage, shredded
4 cloves garlic, minced
2 carrots, peeled and small diced
3 medium yukon gold potatoes, peeled, medium diced
16 ounces low sodium beef broth
8 ounces water
1 tablespoon Worcestershire sauce
1 (16 ounce) can of pilsner beer
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon black pepper
2 tablespoons parsley, chopped
Add corned beef, yellow onion, cabbage, garlic, carrots, potatoes, beef broth, water, Worcestershire sauce, beer, dried thyme, dried oregano and black pepper into a 6-quart slow cooker.
Set slow cooker to low and cook for 8 hours.
Garnish with chopped parsley and serve.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove’s Test Kitchen using this slow cooker, which is available for purchase here.