Barley and Vegetable Soup with Brisket

This hearty soup can be made ahead of time and served to a hungry crowd at a wintertime get-together.

Serves: 8Hands-on: 10 minutesTotal: 1 hour 55 minutesDifficulty: Easy


Serves: 8

Ingredients

  • 1 Tbsp. olive oil
  • 1 lb. cooked shredded brisket, fat removed
  • 8 cups beef broth
  • 1 can (8 oz.) tomato sauce
  • 1½ cups chopped carrots
  • 1½ cups peas
  • 1½ cups trimmed green beans
  • 1½ cups barley
  • 4 cloves garlic, peeled and minced
  • 1 Tbsp. onion powder
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • Heat olive oil in a large pot over medium heat. Add brisket to pot and heat through. Add broth and tomato sauce and simmer for 1 hour.
  • Add carrots, peas, green beans, barley, garlic, onion powder, and rosemary to the pot. Simmer for 45 minutes, until barley is cooked. Season with salt and pepper and serve.