This healthy version of corned beef and cabbage soup is not only whole30 and paleo compliant but cooks in just a few hours time.
To me, one of the best things about the days after St. Patrick’s Day is the massive sale of corned beef brisket! Less than a dollar a pound at my local grocery store! Score. But I didn’t want to make my Slow Cooker Corned Beef and Cabbage recipe so…
I took that recipe (Slow Cooker Corned Beef and Cabbage) and swapped out the water for low-sodium broth. Voila – soup! I wish I could tell you that I was more creative but I was not.
I cut my corned beef into pieces but you can leave it whole if you want. It will cook to the point where it’s so tender it shreds anyway so how you put it in the slow cooker isn’t a big deal. If you need to put it up to make it fit, cut it up. I also added my cabbage half way through the cooking. If you aren’t going to be home or forget and add the cabbage at the beginning, don’t worry. It’s not going to make that much of a difference. The cabbage might be a little soggier than you like but the taste will still be there.
As I stated in my previous corned beef recipe, I buy corned beef with the spice packet. I’m not even going to pretend like I created my own. Alton Brown shares his homemade spice recipe in his recipe here if you’re looking for one. I didn’t use any other spices, just the spice packet. I used white sweet potatoes but you can use your preferred choice of taters.
- 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 low-sodium broth
- 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.