Smoked Beef Brisket Black Bean Soup Recipes

SMOKED BEEF BARLEY SOUP

Steps:

• In a large soup pot, cook onions, celery and carrots with the butter. Once the onions and celery are tender, about 6-8 minutes, stir in the beef.
• Cook, stirring often, for another 5 minutes.
• Add the water, beef broth and diced tomatoes. Bring to a boil and stir in the remaining ingredients.
• Let the soup cook at a low rolling boil for 30-45 minutes. The barley should be fully cooked and the beef should be tender.

SMOKED BEEF BRISKET BLACK BEAN SOUP

Steps:

• Place beef brisket in smoker pre-heated to 250 degrees.
• Cook for 3 1/2 hours, then flip and cook another 3 1/2 hours or until internal temperature reaches 180 degrees.
• Remove from smoker and allow to rest 10-15 minutes on carving board before slicing.
• Slice against the grain into 1/4 inch slices, then into bite size pieces.
• About 30 minutes before brisket is done, pour olive oil into large stock pot.
• Add onions and garlic and cook over medium heat until tender.
• Puree one can of black beans.
• Pour into stock pot with onions and garlic.
• Add additional cans of beans.
• Stir well and add cumin and oregano.
• Simmer over low heat.
• Add smoked beef brisket to soup and cover.
• Allow to simmer over low heat for 30 minutes.
• Serve with sour cream, shredded cheese, and a wedge of cornbread.

SMOKEY BLACK BEAN SOUP

Steps:

• Heat the oil in a pot over med heat.
• Add the onions, celery and garlic and saute for about 5 minutes.
• Add the broth, tomatoes, cilantro, cumin, and smoked paprika. Bring to a soft boil. Reduce heat, and cover and simmer for 20 minutes.
• Add the black beans and simmer for an additional 10 minutes.
• Stir.
• At this time, if desired, puree 1/3 to 1/2 of the soup for a thicker texture. Totally optional.
• Add salt, if needed.
• Serve garnished with a dallop of the optional FF sour cream.

HEIDI'S BRISKET BROTH AND BEANS SOUP

Steps:

• 1. BRISKET BROTH SOUP BASE: I use the meat & vegetable stock from previous night's Corned beef and cabbage dinner! Prepare it like this in your slow cooker: First add hot water (if needed) to the stock to make 3 - 4 quarts of broth. Then, cut up any leftover corned beef and veggies into small, soup-size pieces and toss all that back into the broth. That's your yummy, hearty soup base!
• 2. Add to broth: Beans, stewed tomatoes, tomato paste, celery, onion, and chili powder. Simmer overnight in crockpot on LOWEST POSSIBLE setting (I use the "keep warm" setting for this).
• 3. Next morning: Brown pork sausage, crumbling as it cooks, and add it to your soup.
• 4. Just before you are ready to serve up your soup, cook the rice. (Hint: I like to substitute about 1/4 cup lime juice for that much of the water when making 6 cups or more of rice)
• 5. I serve up this soup seperate from the rice. Some of my family like to pile rice in their bowl and ladel the soup over the top. Others like to mix the rice in.

TEXAS BBQ BRISKET SOUP

Steps:

• In a large pot, simmer beef bones, water, BBQ seasoning.
• for 2 hours.
• Remove and discard bones.
• Reserve stock.
• In a pan saute saute whole garlic cloves.
• "Mash"garlic.
• into oil.
• Add Carrots and when they start to carmelize,.
• add onion.
• Let both carmelize to golden brown.
• Into the beef broth add Carrot/Onion/Garlic mixture,.
• Add remaining ingredients and simmer for 20-30 minutes.

TEXAS-STYLE CROCK POT BRISKET AND BEANS

Steps:

• Combine water, onion, and pinto beans in crock pot.
• Mix together ketchup, Worcestershire Sauce, vinegar, mustard, seasoned salt, Liquid Smoke, and brown sugar in separate bowl.
• Stir half of this mixture into beans in crock pot.
• Place brisket on top of beans (cut into two pieces, if needed).
• Spread the remaining mixture over brisket.
• Cook on low for 8-10 hours, stirring twice, if possible.
• Slice meat across the grain and serve with sauce and with beans on the side.