Best Heidis Brisket Broth And Beans Soup Recipes

BEAUTIFUL BRISKET BROTH SOUP

Steps:

• Remove and discard congealed fat from the surface of the chilled braising liquid. Set aside.
• Melt the butter in a wide deep pan and then sauté onions and garlic until translucent. Sauté mushrooms in the same pan until most of the water has been cooked out and mushrooms have a nice golden color. Season to taste with salt and pepper.
• Stir in tomatoes and their juice and stir in leftover brisket (nice, but not necessary).
• Pour the braising liquid or stock through a strainer into the pan and bring to a low boil. Add the spinach by handfuls, stirring until wilted.
• Add chipotle (and additional adobo sauce if desired) and reduce heat, simmering until flavors blend. Tasty.

BEEF AND BEAN SOUP RECIPE

Steps:

• Heat a large Dutch oven over medium-high heat. Add 1 tablespoon canola oil and heat to a ripple.
• Add beef to pan and brown on all sides, working in batches if needed. Remove the beef from pan.
• Add remaining 1 tablespoon canola oil to pan and heat. Add onion, carrot and garlic; saute for 5 minutes.
• Return beef to the pan. Stir in water, salt, black pepper, thyme, sage, bay leaves, beef broth and beans. Bring to a simmer. Cover and allow to simmer for at least 1 1/2 to 2 hours, until beef is tender.
• Discard bay leaves. Salt and pepper to taste.

VEGETABLE BEEF SOUP

Steps:

• Trim and prep about 2 pounds of stew meat. Cut your own or just buy it.
• Prep your veggies. 1 medium onion chopped. 1 large carrot peeled and cut into 1/4 inch slices. 1/2 lb green beans cut into 3/4 inch pieces (sub frozen if you want). 1 rib of celery cut into 1/2 inch pieces.
• Heat a large pot over medium-high heat with a teaspoon of oil. Add the beef and cook until well browned, about 10 minutes. Transfer to a crock pot if using one.
• To the crock pot or the large pan, add the vegetables and 32 oz of beef broth. Add spices:1 teaspoon salt and 1/2 teaspoon pepper. Optional are 1/4 teaspoon thyme, 1/4 teaspoon marjoram, and 1 bay leaf.
• Add one 15 oz can of diced tomatoes including the liquid and mix well. Simmer covered until carrots and the meat are tender - about 90 minutes on the stovetop. If using a crock pot, 8 hours on low or 4 hours on high.

QUICK BEAN SOUP

Steps:

• In a 3-qt. saucepan, combine onion, carrots, celery and water. Bring to a boil; boil for 5 minutes. Add the remaining ingredients; mix well. Heat through.

HEARTY NAVY BEAN SOUP

Steps:

• Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours., Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.

BRISKET BARLEY SOUP WITH CRISPY KALE

Steps:

• Season brisket with 1 tablespoon salt and 1/2 teaspoon pepper. Let stand at room temperature for 30 minutes to 1 hour.
• Heat 2 tablespoons oil in a large pot over medium-high heat. Add brisket in batches and cook, turning occasionally, until well-browned, 8 to 10 minutes per batch. Drizzle in additional oil if pan seems dry. Transfer browned meat to a paper towel-lined plate to drain. Add leek, celery and garlic to pan; cook until soft, about 7 minutes.
• Return meat to pot. Pour in 12 cups water, thyme, and bay leaves. Bring liquid to a simmer over medium heat. Cook, part covered, for 1 hour. Stir in carrots, parsnips, turnips, barley and remaining 1/2 tablespoon salt and 1 teaspoon pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Stir in vinegar. Taste and adjust seasonings, if necessary.
• Just before serving make the kale: heat oven to 450 degrees. Make sure kale is very dry, then toss kale with remaining 1 tablespoon oil and a pinch of salt. Spread it out on one or two baking sheets. It should fit in one layer without crowding. Roast until leaves are crisp in places (some spots will still be soft), 5 to 10 minutes. Serve kale on top of soup.

BASIC HAM AND BEAN SOUP

Steps:

• Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
• After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
• Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

HEIDI'S BRISKET BROTH AND BEANS SOUP

Steps:

• 1. BRISKET BROTH SOUP BASE: I use the meat & vegetable stock from previous night's Corned beef and cabbage dinner! Prepare it like this in your slow cooker: First add hot water (if needed) to the stock to make 3 - 4 quarts of broth. Then, cut up any leftover corned beef and veggies into small, soup-size pieces and toss all that back into the broth. That's your yummy, hearty soup base!
• 2. Add to broth: Beans, stewed tomatoes, tomato paste, celery, onion, and chili powder. Simmer overnight in crockpot on LOWEST POSSIBLE setting (I use the "keep warm" setting for this).
• 3. Next morning: Brown pork sausage, crumbling as it cooks, and add it to your soup.
• 4. Just before you are ready to serve up your soup, cook the rice. (Hint: I like to substitute about 1/4 cup lime juice for that much of the water when making 6 cups or more of rice)
• 5. I serve up this soup seperate from the rice. Some of my family like to pile rice in their bowl and ladel the soup over the top. Others like to mix the rice in.