Slow Cooker Beef Brisket Soup

4.87 from 22 votes

Slow Cooker Beef Brisket Soup

Come home to a warming bowlful of this filling, Slow Cooker Beef Brisket Soup. Satisfying and easy to make, this homemade soup is a great supper or leftover for lunch.

Course Soup

Cuisine American

Keyword beef brisket recipe, slow cooked beef, Slow Cooker Beef Brisket Soup

Prep Time 20

Cook Time 8

Total Time 8 20

Servings servings

Calories 620

Author Erren Hart

Ingredients

1 tablespoon olive oil
2 pounds beef brisket (not corned beef)
salt and freshly ground black pepper
1 large onion chopped
4 carrots sliced
3 stalks celery diced celery
2 garlic cloves minced
a good handful of fresh parsley chopped, including stems
2 bay leaves
6 cups beef stock
3 large potatoes peeled and cubed
½ pound pasta or noodles of your choice

US Customary - Metric

Instructions

Heat the olive oil in a large pot. Add the brisket, seasoned with salt & pepper and brown on all sides over medium-high heat.
Remove from the pan and set aside.
Add the onion, carrots, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 5 minutes, until the vegetables start to brown.
Add the potatoes, and parsley to the pot along with the bay leaves.
Return the brisket to the pot and add the stock and season with salt & pepper.
Raise the heat and bring to a boil. Transfer to a slow cooker, cover and cook on Low heat setting 8 to 10 hours.
Remove the brisket from the pot and either cut the meat to your liking or pull it apart with a fork for more shredded meat.
Discard the bay leaves, and skim off the fat.
Meanwhile, a pasta pot of water to a boil, cook the pasta according to the package instructions & drain.
Portion the pasta into bowls & cover with the hot soup to serve.

Notes

To make this soup on the stove top, after bringing to a boil, instead of transferring to a slow cooker, lower the heat to the lowest setting, cover, and simmer for 2 - 3 hours.

Nutrition