Slow Cooker Corned Beef & Cabbage Soup

If you go heavy on the quantities listed below and prefer a brothier soup, you may wish to add another cup or two of broth.

Yield: 6-8 servings

6 cups low-sodium chicken broth*
2 pounds corned beef, trimmed of excess fat and cut into large chunks**
1 1/2 pounds Yukon gold potatoes, chopped (do not peel)
3 carrots, peeled and diced (8-9 ounces)
2 stalks celery, diced (any leaves may be included)
1 medium yellow onion, peeled and diced
1 small head green cabbage (or half a large), quartered, stem removed, and chopped (1 1/2 pounds or 5-6 cups chopped)
1 bay leaf and/or 2 sprigs of fresh thyme
Kosher salt and freshly-ground black pepper
Optional for serving: chopped fresh parsley or a sprig of fresh thyme

Add all of the ingredients to a large (6-7 quart) slow cooker, and toss to combine. (I use low-sodium chicken broth with about 1/2 teaspoon each kosher salt and ground black pepper. You may wish to add half that amount and adjust seasonings later if your broth is not low in salt.) Cover and cook on low for 6-8 hours, or until the beef and vegetables are tender. (I think the corned beef stays more tender when cooked on low, but if time is short you can cook on high for about 3 hours.)
Transfer the corned beef chunks to a plate, cool slightly, and then dice. (I prefer fairly small pieces.) Return the beef to the slow cooker, and stir to combine. Taste and season with additional salt and pepper if needed, then remove the bay leaf and/or thyme sprigs.
Serve warm, garnished with fresh herbs if desired.

*Though measuring in at just under 6 cups, a 32-ounce box and a 14.5 ounce can of chicken broth may be used. If you like a brothier soup, have an extra can on hand or start with two 32-ounce boxes. Homemade stock may be used; in this case, season with salt and pepper to taste.
**I prefer to use a flat cut of corned beef as opposed to a point cut. Both are sold in the meat department (fresh, not frozen) and often come with a small spice packet. I omit the spice packet. If you wish to use it, wrap the contents in a piece of cheesecloth and remove after cooking. This way you won’t have whole spices floating in your soup.