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Exceptional Vegetable Beef Soup Awesome Aroma, Exquisite Taste

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“This is one of my "adopted" recipes.....I am removing a few ingredients because i like my veggie soup lower carb. I learned from a dietician that most veggie soups are considered a carb unit due to all the potatoes, peas, corn, pasta, etc... Personally i would cut the ingredients in half unless you are doing OAMC....”

Ingredients Nutrition


  1. Cut the brisket into one-inch strips across the grain.
  2. Cut each strip into one-inch pieces, removing all visible fat.
  3. Place the pieces of fat into a large skillet over medium heat.
  4. Put the fat pieces into the skillet.
  5. When the skillet is covered with grease to a depth of about one-eighth of an inch remove and discard the pieces of fat.
  6. Place the lean pieces of brisket in the skillet.
  7. Stir the contents of the skillet frequently until all pieces of meat are well browned on all sides.
  8. Remove the contents of the skillet to a large stock pot over medium heat.
  9. Wipe the skillet clean with a paper towel.
  10. Reduce the heat somewhat and saute the onions and garlic in the cup of butter.
  11. Stir the onions and garlic slowly but constantly until the onions are transparent.
  12. Remove the onions and garlic immediately after they turn clear.
  13. Don’t leave them there long enough for the onions to become brown.
  14. Place the contents of the skillet into the stock pot.
  15. Put the beef stock, Worcestershire sauce, tomato juice, and wine in the pot.
  16. Turn up the heat and let the pot come to a boil.
  17. When the pot starts to boil, add the salt and pepper, and the sugar if used.
  18. Add all the raw vegetables and let the pot boil another 15 minutes or until the carrots are done but still firm.
  19. The liquid in the pot should be one-half inch to one inch above the solid contents of the pot at all times.
  20. If the level falls below add water a cupful at a time until this level is maintained.
  21. Drain all canned veggies except tomatoes.
  22. Add them to the pot with the tomatoes, the pasta, the frozen vegetables, and the barley.
  23. Let the pot simmer another 30 minutes.
  24. Add all the condiments and let the pot simmer an additional 15 minutes.
  25. Adjust the contents of the pot to taste.
  26. When the soup is adjusted to your taste, turn off the stove, and let the soup cool slightly.
  27. Serve the soup with hard crusted Italian bread and country butter with Parmesan cheese on the side.
  28. Add 1/2 head cauliflower and 1/2 head broccoli, chopped, into the ingredient list.

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