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.
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
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!
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.