Slow Cooker Corned Beef and Cabbage Soup

Top o' the morning to you!

So let's talk comfort food.....

Better yet, let's talk IRISH comfort food!

Tomorrow marks another Saint Patrick's Day and while some of you will be out celebrating your "Irishness", others will be home practicing their Irish jig and eating green cupcakes with their little Leprechaun children ;)

Back to the comfort are a couple recipes that meet the criteria I was searching for:

1. Irish

2. provides nutritional value

3. low on the time consumption

Corned beef and cabbage is the most widely known and recognized dish for this time of year however, I like to be untraditional so give this a whirl.  And if you are feeling real spunky, here is a Green Mac and Cheese recipe the kids will just LOVE (because they love when we hide the green veggies in their dinner). 



  • 4 cups chicken stock
  • 1 (12-ounce) bottle of beer (can also use Apple Cider Vinegar mixed with water)
  • 1.5 pounds corned beef, cut into large chunks
  • 1.5 pounds Yukon gold potatoes, diced into bite-sized pieces
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 medium white onion, peeled and diced
  • 1 small head green cabbage, quartered, cored and shredded
  • 1 bay leaf
  • generous pinch of salt and freshly-ground black pepper
  • for serving: chopped fresh parsley


Add all ingredients to a large slow cooker bowl, and toss to combine.  Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until the beef is tender and shreds easily.

Transfer the beef chunks from the stew to a separate plate, and use two forks to shred it into bite-sized pieces.  Return the beef to the stew, and stir to combine.  Taste and season with additional salt and pepper if need be, then remove the bay leaf.

Serve warm, garnished with fresh parsley if desired.

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