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Smoked brisket vegetable soup

A taste of summer in a fall soup
Smoked Brisket Vegetable Soup
This delicious fall soup offers reminders of summer barbecue. Photo: Willy Grant

I’m always looking to how I can extend the flavours of summer throughout the fall and winter.  I smoke briskets throughout the summer and then vacuum seal leftovers to use in soups like this. 



1 lb of smoked brisket, cubed

1 can of tomatoes, crushed by hand

8 cups of beef broth

1 cup chopped celery

1 1/2 cups chopped carrots

1 cup of chopped potatoes

1 medium onion, diced

3 cloves of garlic, crushed

1 tsp of dried oregano

1/2 tsp of fresh thyme

1 tsp of fresh rosemary

1 tsp of smoked paprika

½ cup chopped fresh parsley

Salt & freshly ground pepper to taste

1 Tbsp of olive oil

Heat large pot to medium-high heat.  Add olive oil, onions and garlic.  Sauté for 2 minutes.  Add celery, carrots and potatoes and continue to sauté for 5 minutes.  Add in brisket and continue to cook for a few minutes.  Add in broth and tomatoes. Bring to a boil then reduce heat to low.  Simmer for 30 minutes, stirring occasionally.