One of the things that I like best about this recipe is that it is a slow cooker meal. Now, don’t get me wrong, you can make this on the range if you prefer but when those busy days come a creepin’ it’s always good to have a cache of crock pot recipes at your beck and call. Smelling this soup simmering in the crock all day is also an added bonus of pleasure.
Check out what my friend Connie had to say about this recipe:
I never knew that I liked cornbeef and cabbage so much until Jessica cooked me up a batch of this soup when i wasn’t feeling well. Wowser! What a delicious dish this was.
I’d make this soup for you again, Connie! Glad you are feeling better 🙂
Ingredients
2-3 lb corned beef brisket with spice packet
1 lb potatoes, chopped
1 lb carrots, chopped
1 onion, chopped
1 head green cabbage, chopped
32 ounces College Inn low-sodium broth
Instructions
Add all ingredients except the cabbage to the slow cooker.
Stir to mix well.
Cook HIGH 2 hours or LOW 4.
Remove beef, shred and put back in the slow cooker with the cabbage.
Cook an additional 2 hours on HIGH or LOW 4.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this yummy soup with freshly baked rolls or toast.
Thank you, Amanda Rose, for this amazing recipe!
You didnt say what flavor broth
Where do you get the corned beef brisket with spiced packet? Is it in the meat section, frozen, etc.
Near St Patrick day it will be everywhere in the meat department