Imagine coming home to a kitchen filled with the most incredible aroma of tender, slow-cooked beef and hearty vegetables that practically melt in your mouth. This Slow Cooker Beef Brisket Vegetable Soup isn't just a meal—it's a warm hug in a bowl that transforms ordinary ingredients into an extraordinary culinary experience. Perfect for chilly days, busy weeknights, or when you're craving a soul-satisfying dish that requires minimal effort but delivers maximum flavor, this recipe will become your new go-to comfort food that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds beef brisket
- 4 cups beef broth
- 2 carrots, chopped
- 2 potatoes, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Trim any excess fat from the beef brisket and cut it into large, roughly 2-inch chunks.
- Season the brisket pieces generously with salt and pepper, ensuring even coverage on all sides.
- Prepare the vegetables by washing and chopping carrots into 1/2-inch pieces, dicing potatoes into 1-inch cubes, finely dicing the onion, and mincing the garlic cloves.
- Place the seasoned brisket chunks into the slow cooker as the base layer.
- Add the chopped vegetables - carrots, potatoes, onions, and garlic - on top of the brisket.
- Pour the beef broth over the meat and vegetables, ensuring they are mostly covered.
- Add the can of diced tomatoes with their juice and Worcestershire sauce, stirring gently to distribute ingredients.
- Cover the slow cooker and set to low heat, cooking for 8 hours until the brisket is tender and easily shreds.
- After cooking, use two forks to gently shred the brisket into bite-sized pieces within the soup.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the soup into serving bowls and garnish with freshly chopped parsley.
- Serve hot with crusty bread or crackers for a complete meal.
Tips
- Choose the right cut: Select a well-marbled beef brisket for maximum tenderness and rich flavor.
- Trim strategically: Remove excess fat, but leave a thin layer to help keep the meat moist during slow cooking.
- Season generously: Don't be shy with salt and pepper - they help develop deep flavor in the meat.
- Layer ingredients carefully: Place meat at the bottom, vegetables on top, and liquids last to ensure even cooking.
- Low and slow is the key: Resist the temptation to rush the cooking process. Eight hours on low heat ensures melt-in-your-mouth beef.
- Shredding technique: Use two forks to pull the meat apart gently, creating perfect bite-sized pieces.
- Fresh herbs matter: The final sprinkle of fresh parsley isn't just garnish - it adds a bright, fresh note to the rich soup.
- Make ahead friendly: This soup tastes even better the next day, so don't hesitate to prepare in advance.
- Customize your soup: Feel free to add additional vegetables or swap beef broth with vegetable broth for variation.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 18g
Protein: 35g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 95mg
