Corned Beef and Cabbage Soup

Corned Beef and Cabbage Soup

A St. Patrick’s Day soup with all the traditional fixins so you can enjoy your corned beef & cabbage to the fullest!

slow cooker corned beef and cabbage soup

Corned Beef and Cabbage Soup


  • 2 Tbsp olive oil
  • 2 leeks chopped (whites & light green only)
  • 2 cloves garlic
  • 3 medium carrots chopped
  • 1 yellow pepper chopped
  • 1 lb lean corned beef brisket
  • 6 cups water
  • 2 bay leaves
  • 1/4 cup chopped parsley plus more for garnish
  • 1 large potato peeled & cubed
  • 1 small head cabbage cored & chopped
  • Fresh pepper to taste


  • In a skillet over medium low heat, add leaks and sauté until soft, 4-5 minutes. Add garlic and cook 2 minutes. Transfer to the slow cooker with the carrots, yellow pepper, corned beef, potatoes, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley, and water.
  • Cover & cook on high until corned beef is tender, 4 ¼ hours on high or 8 ½ hours on low.
  • Remove corned beef, set it on a cutting board & shred with a fork. Return to the pot, arrange cabbage over corned beef, cover, and continue cooking on high until cabbage is tender, 45 minutes on high or 1 ½ hours on low.
  • Serve


Recipe from Skinny Taste.
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