Brisket And Vegetable Soup
Ingredients
- 1 1/2 gallons brisket stock
- A pound or two of boiled brisket (optional)
- 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
- 4 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
Instructions
- 1
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, the 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.
- 2
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.)
- 3
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
- 4
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.