BEAUTIFUL BRISKET BROTH SOUP
Whenever we make Emeril's Passover Brisket (Recipe #217848), I save the braising liquid instead of serving it over the meat. It makes a really delicious soup base. Just throw together some fresh vegetables and a bit of smoky pepper sauce -- BAM! I think Emeril might dig it, too!
Provided by HopeJohnJP
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove and discard congealed fat from the surface of the chilled braising liquid. Set aside.
- Melt the butter in a wide deep pan and then sauté onions and garlic until translucent. Sauté mushrooms in the same pan until most of the water has been cooked out and mushrooms have a nice golden color. Season to taste with salt and pepper.
- Stir in tomatoes and their juice and stir in leftover brisket (nice, but not necessary).
- Pour the braising liquid or stock through a strainer into the pan and bring to a low boil. Add the spinach by handfuls, stirring until wilted.
- Add chipotle (and additional adobo sauce if desired) and reduce heat, simmering until flavors blend. Tasty.
Nutrition Facts : Calories 114.8, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 311.6, Carbohydrate 13.8, Fiber 3.5, Sugar 6.2, Protein 3.8
HEIDI'S BRISKET BROTH AND BEANS SOUP
This recipe started out as one of my many, many HAPPY KITCHEN ACCIDENTS. I love tossing together on-hand ingredients and leftovers for a new, untried taste and every now and then I end up with a dish that must be written down so that it can be made over and over again! This is one of those.
Provided by Heidi Calder
Categories Bean Soups
Time 15h15m
Number Of Ingredients 9
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.
BRATS AND BEANS SOUP
Browned and crumbled bratwurst and navy beans come together in a cheesy, cream-based soup that's perfect for cold fall and winter days. Carrots and spinach add color and additional nutritional value. Pair it with corn muffins and a beer or cider!
Provided by Heather Savage
Time 35m
Yield 7
Number Of Ingredients 11
Steps:
- Remove and discard bratwurst casings. Cook bratwurst, carrots, and onion in a large skillet over medium-high heat until bratwurst is browned and crumbly, about 7 minutes. Add cooked navy beans, chicken broth, and jalapenos; bring to a boil.
- Whisk 1/2 cup milk with flour; add to soup and stir until thickened, about 3 minutes. Reduce heat. Add remaining 1 cup milk and shredded Cheddar cheese; stir until cheese is melted.
- Stir in spinach and cook until wilted, 1 to 2 minutes. Season with salt and pepper.
Nutrition Facts : Calories 555.1 calories, Carbohydrate 34.5 g, Cholesterol 87.5 mg, Fat 34 g, Fiber 9.3 g, Protein 27.2 g, SaturatedFat 15.9 g, Sodium 1548.7 mg, Sugar 5.2 g
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