Justin Wilson Looking Back: Vegetable Soup with Brisket

If you don’t eat all dis today, eat the rest tomorrow

Serves 10 people

Ingredients:

  • 1 1/2 pounds of beef brisket, fat removed and cut up into small pieces
  • 2 cups of Brussels sprouts
  • 1/2 cup of chopped fresh parsley
  • 1 teaspoon of dried mint
  • 1 1/2 cups of coarsely chopped green onions
  • 1 1/2 cups of coarsely chopped onions
  • 1 1/2 cups of fresh green snap beans
  • 1 cup of coarsely chopped celery
  • 1/2 cup of sweet corn cut and scraped off the cob
  • 1 1/2 cups of coarsely chopped fresh tomatoes
  • 2 cups of coarsely chopped bell peppers
  • 3 cups of peeled and chopped turnips
  • 3 1/2 cups of peeled and chopped Irish potatoes
  • 1 1/2 cups of dry white wine
  • 2 tablespoons of Louisiana hot sauce
  • 4 quarts of water
  • 1 tablespoon of soy sauce
  • 1 tablespoon of finely chopped garlic
  • Salt to taste

Instructions:

Put all the ingredients in a large pot.

Place the lid on the pot and cook over a medium fire until it comes to a boil. Reduce the fire to medium-low and simmer until the brisket is tender, about 2 hours.

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