Hearty slow cooker comfort food (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
2 pounds cooked corned beef, cubed or shredded
03 -
1 pound baby Yukon gold or baby red potatoes, halved (or quartered if larger)
04 -
1/2 head green cabbage, roughly chopped
05 -
3 large carrots, peeled and diced into thin rounds
06 -
3 stalks celery, diced into small pieces
07 -
1/2 yellow onion, diced small
08 -
3–4 cloves garlic, finely diced
09 -
6 cups reduced sodium beef broth
10 -
12 ounces dark beer (optional, but recommended)
11 -
1 tablespoon Worcestershire sauce
12 -
1 teaspoon freshly ground black pepper
13 -
1/2 teaspoon smoked paprika (or regular paprika)
14 -
2–3 bay leaves
15 -
1 tablespoon unsalted butter
16 -
Salt, optional and to taste
17 -
Fresh parsley, optional for garnishing
# Instructions:
01 -
Add all ingredients to a large slow cooker (at least 6 quarts), layering them in the order listed in the ingredients. Pour the beef broth and beer (if using) evenly over all the ingredients, then top with the pat of butter.
02 -
Cover the slow cooker with its lid and set to cook on HIGH for 5 hours or on LOW for 8 hours. The soup is ready when all the vegetables are tender and the flavors have melded together.
03 -
Once cooking is complete, remove and discard the bay leaves. Taste the soup and adjust the seasoning if needed, adding salt to taste (keep in mind that corned beef can be salty, so you may not need additional salt).
04 -
Ladle the hot soup into bowls, garnish with freshly chopped parsley if desired, and serve immediately with crusty bread for a complete meal.
# Notes:
01 -
This recipe uses pre-cooked corned beef, making it perfect for using leftover St. Patrick's Day corned beef.
02 -
For stovetop cooking, sauté onions, garlic, and carrots in olive oil first, then add remaining ingredients and simmer for about 1 hour.
03 -
The soup stores well - leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.