Rich and beefy, this luscious soup starts with a slow simmer in the oven and finishes on the stove top. The picture above shows how the souplooks before cooking. It takes about 3 1/2 hours from start to finish but it is mostly unattended . I use my oven's automatic oven timer when I won't be in the house for all of the cooking time.
Makes 8 servings

1 1/2 pound lean beef brisket
1 quart beef broth
1 cups cold water
3 large carrots, sliced
3 ribs celery, chopped about 2 cups
2 medium onions, sliced
1 tsp dried oregano
1 cup each frozen corn, peas and 8 ounces frozen leaf spinach
Pepper to taste
Chopped parsley ( optional)

1. Preheat oven to 350 degrees. Put brisket in a large pot with broth, water, carrots, celery, onion and oregano. Cook 3 hours on low heat in the oven . You can cook the meat longer, but not shorter, it needs at least three hours to make the meat really tender.
2. Remove the meat, allow it to cool enough to handle and cut into bite size pieces. Return the beef to the pot along with the corn, peas and spinach. Cover and cook on the stove over medium heat about 20 minutes more. Sprinkle with parsley before serving.

Nutrition per serving: Calories 243, Fat 6.5 g, Saturated Fat 2.3g, Cholesterol 76 mg, Sodium 508 mg, Carbohydrate 13.8 g, Fiber 3.9 g, Sugar 5.1 g, Protein 31.4 g.

This recipe currently has 0 comments. Add your own comment in the right hand menu.