beef brisket soup

Categories
Soup
Yield
8 Servings
MeasureIngredient
2 pounds Beef brisket
8 cups Water
1 tablespoon Salt
5 mediums Potatoes; peeled and diced
1 dash Celery salt
1 large Onion; chopped
½ cup Shredded American or Cheddar cheese
⅔ cup Oatmeal
1 can (1-lb) cream-style corn (optional)

Cut brisket into pieces; simmer, covered, in salted water. When meat is tender, add potatoes, celery salt, onion, cheese, and oatmeal. Add corn, if desired. Continue to cook, covered, until vegetables are done, stirring once or twice while cooking. Remove from heat and serve in separate small bowls, allowing a piece of beef for each bowl. Yield: 8 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .

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