What to do with the leftovers: Brisket Soup

A meal in a bowl.

Jewish meat staple or not, moist and flavorful or not—my kids don’t like brisket. This is a small problem after I have just roasted six pounds of meat. Necessity being this mother’s nudge to invent, I developed Brisket Soup. It might look like vegetable beef soup to the kids, but I know better. Yesterday’s dinner: “I don’t care for brisket;” tonight’s soup, “thumbs up.”

Brisket Soup (Vegetable-Beef Soup)

  • 1 small onion, chopped
  • 2 Tbs. olive oil
  • 6 c. roasted, chopped brisket
  • 2 c. chopped cabbage (optional)
  • 3 carrots, sliced
  • 1 large sweet potato, chopped
  • 1 c. green beans, cut
  • 1/4 c. parsley, chopped
  • 1 Tbs. salt
  • pepper
  • 2/3 c. macaroni
  • 2/3-1 c. meat gravy
  • small can of chopped tomatoes (optional, if you want a tomato base)

Saute the onion in olive oil, add all ingredients except for the macaroni, Cover with 3-4″ of water. Bring to a boil, then simmer for 1-2 hours. Fifteen minutes before serving add the macaroni.

    One thought on “What to do with the leftovers: Brisket Soup

    1. This is a great idea! I made brisket for Xmas, and was thinking about trying to make soup from the leftovers. Now, thanks to your recipe I’m all set. :o)

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