October 24, 2012 - This is a soup my mother used to make all the time.
I'm sure she used a cheaper cut of meat, but I choose the brisket because I like brisket.
My soup looks the same as my mom's, but in my opinion, it yields a better taste dividend.
This is a simple dish to prepare once you have chopped all your ingredients.
That's how I explained making it to my son.
"Once you've chopped up all the vegetables, all you need to do is add your broth," I told him.
What great advice. What a dad. No wonder that boy has done so well.
Anyway, one of the things I liked so much about my mom's soup was that it tasted great the next day, too.
This stuff is as close as you can get to a home run in winter.
Beef Vegetable Soup
23⁄4 pound beef brisket
cut into bite-sized cubes
4 14-ounce cans beef broth
3 cups tomato sauce
4 celery stalks, chopped
3 carrots, peeled, chopped
1 large onion, chopped
1⁄3 cup barley, rinsed
3 potatoes, chopped
6 garlic cloves, chopped
3 bay leaves
3 cans kidney beans
Salt to taste
Pepper to taste
Combine all ingredients except the beans in a heavy stockpot and bring to a boil. Once ingredients reach a rolling boil, reduce heat to medium-low, cover and simmer for one hour, stirring occasionally.
Mix beans with their juices into the soup. Cover and continue to simmer for an additional 30 minutes to finish cooking the brisket. Season soup with salt and pepper to taste. Ladle into bowls and serve with a crusty bread.