I’m always looking to how I can extend the flavours of summer throughout the fall and winter. I smoke briskets throughout the summer and then vacuum seal leftovers to use in soups like this.
SMOKED BRISKET VEGETABLE SOUP
1 lb of smoked brisket, cubed
1 can of tomatoes, crushed by hand
8 cups of beef broth
1 cup chopped celery
1 1/2 cups chopped carrots
1 cup of chopped potatoes
1 medium onion, diced
3 cloves of garlic, crushed
1 tsp of dried oregano
1/2 tsp of fresh thyme
1 tsp of fresh rosemary
1 tsp of smoked paprika
½ cup chopped fresh parsley
Salt & freshly ground pepper to taste
1 Tbsp of olive oil
Heat large pot to medium-high heat. Add olive oil, onions and garlic. Sauté for 2 minutes. Add celery, carrots and potatoes and continue to sauté for 5 minutes. Add in brisket and continue to cook for a few minutes. Add in broth and tomatoes. Bring to a boil then reduce heat to low. Simmer for 30 minutes, stirring occasionally.
