Title: Vegetable Brisket Soup
Categories: None
Yield: 6 -8

2 - 3 lb beef brisket
8 Carrots; cut into 1-1/2"
-chunks
4 Ribs celery; cut into 1-1/2"
-chunks
2 lg Yellow onions; quartered
4 Fresh tomatoes; quartered
6 Scallions; white and green
-parts, in 3" pieces
12 Sprigs fresh; flat parsley
4 Cloves
4 Allspice berries
1 ts Dried thyme
1 1/2 ts Pepper
2 ts Salt; or to taste
3 Bay leaves
8 oz Fresh green beans; trimmed
-and in 1" pieces
10 oz Frozen sweet corn
1/2 sm Head cabbage; cored and
-shredded
8 oz Elbow macaroni; cooked al
-dente
4 oz Canned pinto beans; rinsed
-and drained well

KC Balmer, http://www.foodstop.com

Place the brisket, fat side up, in a deep pot. Place next 12 ingredients on
top of and around meat. Add enough water to cover everything by 2 inches
(approximately 6 - 8 c). Bring to boil, then lower the heat to simmer until
meat is very tender, about 2 to 2-1/2 hr.

Remove brisket from pot and set on a platter to cool. Add green beans, corn
and cabbage to pot and continue simmering 30 to 45 min. Add macaroni and
pinto beans, heat through and correct seasoning.

Remove fat cap from brisket and discard. Cut brisket into small cubes and
return to pot.

Continue simmering until ready to serve. Skim any fat that accumulates on
top.

Posted to MM-Recipes Digest by "Rfm" on Sep 21, 98,
converted by MM_Buster v2.0l.