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Bowl of Slow Cooker Corned Beef and Cabbage Soup in a blue bowl with partial views of 2 other soup bowls in the background.

Slow Cooker Corned Beef and Cabbage Soup Recipe

This Slow Cooker Corned Beef and Cabbage Soup is loaded with cabbage and other hearty vegetables, tender corned beef, aromatics, and a dark beer for an even richer broth.  
Course Main Dishes
Cuisine American, Irish
Keyword Corned Beef and Cabbage Soup
Prep Time 10 minutes
Cook Time 8 hours 45 minutes
Total Time 8 hours 55 minutes
Servings 8
Calories 339kcal


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 yellow onion diced
  • 3 garlic cloves minced
  • 3 large carrots sliced
  • 3 celery stalks sliced
  • 2 pounds cooked corned beef cubed or shredded
  • 1/2 head cabbage chopped
  • 1 pound baby potatoes halved
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 6 cups beef broth
  • 1 12 ounce bottle dark beer - German beer if possible
  • Parsley for garnish optional


  • Add all the ingredients except the parsley to a large crock pot.
  • Set the crockpot on low for 8 hours or high for 5 hours.
  • Remove the bay leaves before serving.
  • Sprinkle with parsley before serving.


  • The dark beer definitely boosts the flavor of this soup, adding another level of richness to it. If you don’t want to cook with alcohol, consider using a non-alcoholic beer instead or you can certainly just use beef broth but then add an extra amount in place of liquid lost from not using the beer. 
  • A typical corned beef and cabbage soup calls for all the usual veggies - cabbage, celery, carrots, onion, and potatoes. Other veggies that will withstand the cooking and simmering of soup can also be added. Don’t be shy with the veggies, even if you have picky eaters - the corned beef and flavors of the soup seriously help to offset any dislike of vegetables!
  • I love serving this chicken pot pie with homemade or canned biscuits but you could also enjoy it alongside crusty bread, pie crust crackers, or whatever else your heart desires!
  • If you want to use uncooked corned beef for this soup then cube the raw meat and add it to the soup. Just be aware of the fact that you may need some extra cooking time when using uncooked meat. 
  • If you forgot to prepare this soup at the beginning of the day and need your soup ready to serve soon, simply cook it on the stovetop in a large pan. You can follow my recipe directions but just cook the soup over medium heat for about 45 minutes. If you want a quick dinner, you can cook this on the stovetop in a large pan.  
  • If you want a thicker consistency to your soup, make up a slurry to mix into the soup until you have achieved the consistency you desire. Use gluten-free flour for any gluten sensitivities.
  • Store in an airtight container in the refrigerator for up to 5 days. Freeze up to 3 months.


Calories: 339kcal | Carbohydrates: 17g | Protein: 21g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 2114mg | Potassium: 881mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3994IU | Vitamin C: 65mg | Calcium: 63mg | Iron: 3mg