Beef Brisket Vegetable Soup Recipe for Hearty Comfort Meals

There’s nothing quite like a warm, hearty bowl of soup on a chilly day, and this Beef Brisket Vegetable Soup is the perfect recipe to satisfy that craving. Combining tender, slow-cooked beef brisket with a colorful medley of fresh vegetables, this soup is both nourishing and deeply flavorful.

Whether you’re looking for a comforting weeknight dinner or a meal to impress guests, this recipe will not disappoint. The slow simmering process allows the flavors to meld beautifully, creating a rich broth that complements the freshness of garden vegetables.

Plus, it’s a wonderful way to get a balanced meal packed with protein, fiber, and vitamins.

This soup is incredibly versatile and easy to make, even if you’re not an experienced cook. With some simple prep and the right ingredients, you’ll have a delicious, satisfying dish ready in no time.

And if you love hearty soups, be sure to check out our 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious for another fantastic option!

Why You’ll Love This Recipe

This beef brisket vegetable soup is a true crowd-pleaser for many reasons. First, the beef brisket becomes meltingly tender after slow cooking, infusing the broth with a rich, savory flavor that makes every spoonful comforting and satisfying.

The variety of vegetables adds texture, color, and nutrition, making this soup a complete meal in a bowl.

It’s also highly customizable — you can swap out vegetables based on what you have on hand or what’s in season. This soup is perfect for meal prep since it stores well and tastes even better the next day.

Plus, it’s a wonderful way to introduce more vegetables into your diet without sacrificing flavor.

Lastly, this recipe is a great opportunity to experiment with spices and herbs, so you can tailor it exactly to your taste preferences.

Ingredients

• 2 pounds beef brisket, trimmed and cut into large chunks
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1 can (14 oz) diced tomatoes, with juice
• 6 cups beef broth (preferably low sodium)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon or heat-resistant spatula
• Measuring cups and spoons
• Ladle
• Soup bowls for serving

Instructions

1. Prepare the brisket: Pat the beef brisket chunks dry with paper towels. Season generously with salt and pepper on all sides.
2. Brown the brisket: Heat the olive oil in your large pot or Dutch oven over medium-high heat. Add the brisket pieces in batches, making sure not to crowd the pan. Brown on all sides, about 3-4 minutes per side, until a rich crust forms. Remove the brisket and set aside.
3. Sauté the aromatics: In the same pot, add the diced onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Add vegetables and spices: Stir in the carrots, celery, potatoes, green beans, and corn. Cook for 5 minutes, stirring occasionally. Add the diced tomatoes, bay leaves, thyme, and smoked paprika.
5. Return brisket to the pot: Nestle the browned brisket pieces back into the pot with the vegetables. Pour in the beef broth, ensuring everything is covered. Bring to a boil, then reduce to a gentle simmer.
6. Simmer the soup: Cover the pot partially with a lid and let the soup simmer gently for 2 to 2.5 hours, or until the brisket is fork-tender and the vegetables are cooked through.
7. Adjust seasoning and shred brisket: Remove the brisket pieces from the pot and shred them into bite-sized pieces using two forks. Discard bay leaves. Return the shredded meat to the pot. Taste the soup and adjust salt and pepper as needed.
8. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or your favorite side.

Tips & Variations

“For an extra depth of flavor, try roasting the brisket in the oven at 350°F for 30 minutes before browning it in the pot.”

If you prefer a thicker broth, you can mash some of the cooked potatoes in the soup or add a slurry of flour and water towards the end of cooking. For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.

Vegetarians might want to try our 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious instead, which offers hearty protein without meat.

Feel free to swap out vegetables based on what’s fresh or in your pantry. Sweet potatoes, parsnips, or turnips work wonderfully in this soup too.

If you want a smoky flavor, add a bit of smoked sausage or bacon when sautéing the onions.

Nutrition Facts

Serving Suggestions

This beef brisket vegetable soup is wonderful served on its own for a satisfying and nutritious meal. Pair it with a slice of crusty artisan bread or warm dinner rolls for a comforting touch.

A fresh green salad with a tangy vinaigrette also complements the richness of the soup nicely.

For a heartier meal, consider serving alongside mashed potatoes or a baked potato topped with sour cream and chives. This soup also pairs well with a light red wine such as Pinot Noir or a full-bodied beer for those who enjoy a drink with their meal.

Looking for more delicious soup ideas? Check out our Vegan Fall Soup Recipes To Warm Your Cozy Evenings for plant-based alternatives that are just as comforting.

Conclusion

This Beef Brisket Vegetable Soup recipe is a perfect blend of tender meat, wholesome vegetables, and rich, savory broth that warms you from the inside out. It’s ideal for cold days, family dinners, or anytime you want a meal that feels like a warm hug.

With straightforward steps and flexible ingredients, it’s a recipe you’ll return to again and again.

Beyond its delicious taste, this soup packs a nutritious punch, offering protein, fiber, and essential vitamins while satisfying your comfort food cravings. Don’t hesitate to personalize it with your favorite vegetables or spices to make it truly your own.

And if you love hearty soups, be sure to explore other recipes like our 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious or Vegan Fall Soup Recipes To Warm Your Cozy Evenings for more inspiration.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Beef Brisket Vegetable Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful soup combining tender beef brisket with fresh vegetables. Perfect for a comforting meal any day.”, “prepTime”: “PT20M”, “cookTime”: “PT2H30M”, “totalTime”: “PT2H50M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1.5 pounds beef brisket, trimmed and cut into cubes”, “1 tablespoon olive oil”, “1 large onion, chopped”, “3 cloves garlic, minced”, “3 carrots, peeled and sliced”, “2 celery stalks, sliced”, “2 medium potatoes, diced”, “1 cup green beans, trimmed and cut”, “1 can (14.5 oz) diced tomatoes”, “6 cups beef broth”, “1 teaspoon dried thyme”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add beef brisket cubes and brown on all sides.”}, {“@type”: “HowToStep”, “text”: “Remove beef and saut\u00e9 onion and garlic until fragrant.”}, {“@type”: “HowToStep”, “text”: “Return beef to pot and add carrots, celery, potatoes, green beans, diced tomatoes, beef broth, and thyme.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer covered for 2 hours or until beef is tender.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste before serving.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “30 g”, “fatContent”: “15 g”, “carbohydrateContent”: “20 g”}}