Something To Warm You

Written by Tom Fitzmorris November 01, 2019 09:18 in Eat This Now

Brisket And Vegetable Soup


  • 1 1/2 gallons brisket stock  (made by boiling the brisket with 2 carrots, 2 ribs of celery, and one-half onion for four hours on a low boil)

  • A pound or two of boiled brisket chopped

  • 1 28-oz. can whole tomatoes, crushed by hand, with juice

  • 1 small cabbage, cored and chopped coarsely

  • 1 onion, cut up

  • 1 turnip, peeled and cut into half-inch cubes

  • 2 lbs. carrots, cut into coins about a half-inch thick

  • 2 lbs. red potatoes, peeled and cut into half-inch cubes

  • 1 lbs. fresh green beans, trimmed and cut into one-inch pieces

  • 6 ribs celery, cut into three-inch-long, narrow sticks

  • 2 ears corn, kernels cut off the cobs

  • 1/2 tsp. basil

  • 1/4 tsp. thyme

  • 1/2 tsp. Tabasco

  • 2 Tbs. salt


Put the brisket stock into a kettle or stockpot. Add the canned tomatoes and juice, after crushing them with your fingers. Bring the stock to a light boil, then lower to a simmer. Cut the brisket (if you're including it) into large cubes, removing any interior fat. Add the meat to the stock.

Bring a separate stockpot three-quarters full of water to a light boil. As you cut the vegetables in the order given in the ingredient list, add them to the pot. (Some vegetables take longer to cook than others.)

When the potatoes and carrots are soft, strain them and add them to the brisket stock. Lower the heat to a simmer and cook for at least a half-hour

When ready to serve, season to taste with Tabasco and salt. Add all the vegetables and return to a light boil until everything is heated through