Description
A hearty soup loaded with brisket, fresh vegetables, and herbs—perfect for a cozy, filling meal.
Ingredients
Scale
- 2–3 tbsp olive oil
- 2 carrots, diced
- 2 ribs celery, diced
- 1 cup onion, diced
- 2 cloves garlic, chopped
- 3 cups green cabbage, chopped
- 1 (28 oz) can diced tomatoes
- 2 quarts beef stock
- 4 cups leftover brisket, cut into 1-inch chunks
- 2 medium red potatoes, cubed
- Optional vegetables: green beans, corn, peas
- 1 tsp oregano
- ½ tsp thyme
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Heat olive oil in a stock pot.
- Add carrots, celery, onion, and garlic; cook 5 minutes until softened.
- Add cabbage and cook until wilted.
- Stir in tomatoes, beef stock, brisket, potatoes, and any extra vegetables.
- Season with oregano, thyme, bay leaf, salt, and pepper.
- Simmer for 45 minutes or until potatoes and beef are tender.
- Serve hot with crusty bread.