Beef Brisket Vegetable Soup Recipe

Beef Brisket Vegetable Soup Recipe

I love soup all year round but especially when it’s cold out.  I also like fast soups that taste like a soup that has cooked all day long.  Here it is!  Beef Brisket Vegetable Soup relies on your leftover piece of brisket and the stock it made while cooking.  I’ve shared two of the many ways to season and cook the beef.  For more details on that please read Gluten Free and Dairy Free Comfort Food is Good Anytime and Beef Brisket. Not only will you have soup in under thirty minutes, but it will cost you pennies for the pot!

Keep in mind this is a method recipe.  You can create this same type of soup with a roasted chicken, turkey or pork butt that you’ve cooked in your crockpot and saved the stock it created and the have some leftover protein.

Ingredients:

1 stalk organic celery sliced

3 organic carrots peeled and sliced

1 large shallot diced

4 small to medium Yukon Gold Potatoes rough chop

1 tsp thyme

1 tsp parsley

1 tsp Organic Extra Virgin Olive Oil

1 cup filtered water

3-4 cups beef brisket stock

1 piece beef brisket – size of your fist

Directions:

Prepare your vegetables.  I left the skin on my potatoes but you can peel them if you like that better.  I was going for speed as I was very hungry.

Heat your soup pot between medium high and high.  Add the oil into the hot pot and the celery.  Once that starts to soften add in the onion and carrots.   Let them cook up a little, then add in your water and potatoes plus the seasoning.

Bring to a boil and cook for 10-15 minutes or until the carrots and potatoes start to soften.

Now add in your parsley, thyme, beef brisket stock and the meat.  Before you add in the meat you will want to shred it and take any big chunks of fat off.

Heat this until it starts to boil then turn down to low to keep warm.  Taste for seasonings as you may want to add salt and pepper.  However with this being the stock that was created when cooking your seasoned beef brisket, it should already be packed with flavor.

Serve when ready to eat!

Notes:

You can use a yellow onion if you don’t have shallots.  Just make it around a tablespoon on diced onion.

Add in whatever vegetables you have on hand and enjoy in your soups.  If the soup is just for me I add in some frozen green beans and peas.   I also really like mushrooms in this soup.

You’ll also find this dish on What Can I Eat That’s Gluten Free and Slightly Indulgent Tuesdays.

Beef Brisket Vegetable Soup Recipe

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17 Responses to Beef Brisket Vegetable Soup Recipe

  1. Fire-Eyes Roth February 17, 2010 at 3:48 am #

    MMMM I love soup too.

    This is beautiful. Thanks for sharing!

    Live Laugh and Enjoy

    Fire-Eyes

    • Diane February 18, 2010 at 11:33 am #

      Fire-Eyes Roth- Thank you so much!

  2. gfe--gluten free eas February 17, 2010 at 5:08 am #

    I want some for breakfast right now! No kidding … it would be great. Looks so colorful and delicious. I have the equivalent with venison right now–a leftover roast with its stock plus carrots, potatoes, and onions. I am turning some into barbecue for Mr. GFE, but maybe I'll turn some into soup for me. :-)

    Thanks, Diane!

    Shirley

    • Diane February 18, 2010 at 11:32 am #

      Shirley- You're too funny. I love to eat soup for breakfast but not venison. You go girl!

  3. Alta February 17, 2010 at 6:17 am #

    Sounds tasty. Brisket alone is so full of flavor – and this would be equally as mouth-watering!

    • Diane February 18, 2010 at 11:31 am #

      Alta- I do love my beef brisket. I'm sure I'll come up with more ways to use it.

  4. Lisa February 17, 2010 at 3:25 pm #

    That soup looks really good and healthy.

    Thank-you for sharing.

    You have allot of good recipes on here.

    • Diane February 18, 2010 at 11:30 am #

      Lisa- Thank you. Let me know if you make any.

  5. Rachel February 17, 2010 at 7:50 pm #

    Mmmmm, all I can say is that looks fabulous. Most of your dishes do of course. Thanks for sharing!

    • Diane February 18, 2010 at 11:30 am #

      Rachel- Thank you so much!!!

  6. Linda February 18, 2010 at 3:04 pm #

    I love using leftover meat in soups. Yours looks great. I've never put mushrooms in soup, I guess because several of the people in my family don't like them. I would like to try it sometime, though.

  7. diane February 24, 2010 at 10:57 am #

    I am woefully hopeless when it comes to names of meat. It seems to me that nothing is ever called in the grocery store what it's called in recipes.

    Does "Beef Brisket" have another name….

    • Diane February 25, 2010 at 5:04 am #

      Diane- That is a great question. So many cuts do have a few names. If you go to the butcher and ask for Beef Brisket that's what you will get. Beef Brisket is taken from the breast section just under the first five ribs. So you're right on track. Remember, it's a cut that needs slow cooking so it's perfect for the crockpot.

  8. matt April 27, 2013 at 11:35 pm #

    This looks awesome. Going to make it tomorrow. However my family is big on our onions….may use more than a tablespoon…that was sarcasm…its not a meal unless we use atleast a few med onions

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