Leftovers require cooking which I must say that I haven’t done much of it lately. I think I cooked myself out at Christmas but as a part of my Power of One goals I am aiming to cook at least 4 meals home a week with one of them being a new recipe so I have been keeping my eyes open to good looking recipes. I know one of the best things to make this time of year with leftovers is soup! I don’t know where you live but I know right now in NC I have been freezing! So a pot of soup would definitely hit the spot!
The following is a recipe for Beef Brisket Vegetable Soup that is gluten-free as well as egg-free, soy-free, and sugar-free from The Whole Gang! I can’t wait to try out more of her recipes!
Beef Brisket Vegetable Soup
1 stalk organic celery sliced
3 organic carrots peeled and sliced
1 large shallot diced
4 small to medium Yukon Gold Potatoes rough chop
1 tsp thyme
1 tsp parsley
1 tsp Organic Extra Virgin Olive Oil
1 cup filtered water
3-4 cups beef brisket stock
1 piece beef brisket – size of your fist
Prepare your vegetables. I left the skin on my potatoes but you can peel them if you like that better. I was going for speed as I was very hungry.
Heat your soup pot between medium high and high. Add the oil into the hot pot and the celery. Once that starts to soften add in the onion and carrots. Let them cook up a little, then add in your water and potatoes plus the seasoning.
Bring to a boil and cook for 10-15 minutes or until the carrots and potatoes start to soften.
Now add in your parsley, thyme, beef brisket stock and the meat. Before you add in the meat you will want to shred it and take any big chunks of fat off.
Heat this until it starts to boil then turn down to low to keep warm. Taste for seasonings as you may want to add salt and pepper. However with this being the stock that was created when cooking your seasoned beef brisket, it should already be packed with flavor.
Serve when ready to eat!
You can use a yellow onion if you don’t have shallots. Just make it around a tablespoon on diced onion.
Add in whatever vegetables you have on hand and enjoy in your soups.
6 comments on “11 in 2011: Best Leftover Recipe”
Looks like a great cozy meal to have in the winter…
Sounds good! I love cooking once and then making two meals out of it – it’s one of my specialties!
My favorite source for recipes is Cooking Light magazine. I have 10 years’ worth on my kitchen shelf, but I also go to their website at http://www.cookinglight.com. All of their recipes are delicious and healthy!
Enjoy your soup!
YUM YUM YUM!!!!
This looks delicious… perfect for a cold winter night this week or next, thanks!
[…] Tonight, beef brisket with rice and veggies. Tomorrow, vegetable soup made from leftover beef (here is the recipe I am using). Friday, spaghetti with salad.This weekend I will sit down and plan next […]
[…] best thing about this Beef Brisket Vegetable Soup recipe is it’s gluten-free, egg-free, soy-free, and sugar-free. Health buffs […]