Vegetable brisket soup

Yield: 6 -8

Measure Ingredient
2 \N - 3 lb beef brisket
8 \N Carrots; cut into 1-1/2\" chunks
4 \N Ribs celery; cut into 1-1/2\" chunks
2 larges Yellow onions; quartered
4 \N Fresh tomatoes; quartered
6 \N Scallions; white and green parts, in 3\" pieces
12 \N Sprigs fresh; flat parsley
4 \N Cloves
4 \N Allspice berries
1 teaspoon Dried thyme
1½ teaspoon Pepper
2 teaspoons Salt; or to taste
3 \N Bay leaves
8 ounces Fresh green beans; trimmed and in 1\" pieces
10 ounces Frozen sweet corn
½ small Head cabbage; cored and shredded
8 ounces Elbow macaroni; cooked al dente
4 ounces Canned pinto beans; rinsed and drained well

KC Balmer,

Place the brisket, fat side up, in a deep pot. Place next 12 ingredients on top of and around meat. Add enough water to cover everything by 2 inches (approximately 6 - 8 c). Bring to boil, then lower the heat to simmer until meat is very tender, about 2 to 2-½ hr.

Remove brisket from pot and set on a platter to cool. Add green beans, corn and cabbage to pot and continue simmering 30 to 45 min. Add macaroni and pinto beans, heat through and correct seasoning.

Remove fat cap from brisket and discard. Cut brisket into small cubes and return to pot.

Continue simmering until ready to serve. Skim any fat that accumulates on top.

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98, converted by MM_Buster v2.0l.

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