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Brisket Vegetable Soup

A hearty, slow-simmered brisket vegetable soup loaded with tender beef, colorful vegetables, and rich broth – perfect for cozy, comforting meals.
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Prep Time 25 minutes
Cook Time 2 hours
Servings 6
Calories 360 kcal

Ingredients
  

  • 1 1/2 lb beef brisket, trimmed and cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 2 medium potatoes, peeled and diced
  • 1 cup green beans, cut into 1-inch pieces
  • 1 cup frozen peas
  • 1 cup canned diced tomatoes with juices
  • 6 cups beef broth, low sodium
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper, freshly ground
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions
 

  • Pat the beef brisket cubes dry with paper towels to help them brown better. Season them lightly with a pinch of the salt and black pepper.
  • In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the brisket cubes in a single layer, working in batches if needed, and sear until browned on all sides, about 6–8 minutes. Transfer the browned brisket to a plate and set aside.
  • Reduce the heat to medium. In the same pot, add the diced yellow onion and cook, stirring often, until softened and lightly golden, about 4–5 minutes. Add the minced garlic and cook for 30 seconds, stirring, until fragrant.
  • Stir in the sliced carrots and sliced celery. Cook for 3–4 minutes, stirring occasionally, to begin softening the vegetables and to pick up any browned bits from the bottom of the pot.
  • Return the browned brisket and any accumulated juices to the pot. Pour in the beef broth and add the canned diced tomatoes with their juices, dried thyme, dried oregano, bay leaf, remaining salt, and black pepper. Stir gently to combine.
  • Increase the heat to high and bring the soup just to a boil. Once it reaches a gentle boil, reduce the heat to low, cover the pot with a lid slightly ajar, and let the soup simmer for about 60 minutes, stirring occasionally, until the brisket begins to turn tender.
  • After the initial simmer, add the diced potatoes and green beans to the pot. Stir to distribute them evenly. Continue to simmer, covered, for another 30–40 minutes, or until the brisket is very tender and the vegetables are cooked through.
  • Stir in the frozen peas and simmer for an additional 5–10 minutes, just until the peas are heated through and bright green. Remove and discard the bay leaf. Taste the soup and adjust the seasoning with more salt and black pepper if needed.
  • Ladle the brisket vegetable soup into bowls. Garnish each serving with chopped fresh parsley and serve hot.