Brisket Vegetable Barley Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4-6
Ingredients
  • 2 cups reserved beef stock from beef brisket tacos,
  • 4 cups low sodium beef stock
  • ½ tsp. salt
  • Pinch of black pepper
  • ¼ tsp. garlic powder
  • 2 celery stalks, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, minced
  • ½ large onion, diced
  • 1 tomato, diced
  • 1 cup frozen peas or green beans
  • 1 cup leftover beef brisket, chopped
  • 3 bay leaves
  • ¼ cup dry barley
  • ½ cup water
Instructions
  1. Strain leftover beef stock from crock pot into a large sauce pan
  2. Add low sodium beef stock, salt, pepper, garlic and mix well. Taste and make adjustments.
  3. Add celery, carrot, onion, garlic, tomato, beans, brisket and bay leaves. Mix well.
  4. Bring to a low boil, cover and cook for 30-45 minutes or until the veggies reach your desired tenderness..
  5. While the soup is cooking, in a separate, small, sauce pan, add the barley and ½ cup water. Bring to a boil, reduce heat to simmer, cover and cook according to package instructions, about 20 minutes.
  6. Once the soup is done cooking, remove bay leaves, stir in the barley.
Recipe by The Spice Kit Recipes at https://www.thespicekitrecipes.com/brisket-vegetable-barley-soup/