Brisket Soup

Brisket Soup

Miz Helen's Kitchen

Ingredients

2 tablespoons olive oil

3 pounds small white potatoes, skin on, chopped

2 large yellow onions, chopped

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon black pepper

4 cups left over Bar B Que Brisket, chopped

1 (12 ounce) bag of frozen mixed vegetables

3 1/2 cups beef broth

1 cup water

2 tablespoons bar-b-que sauce

2 to 3 dashes of Tabasco Sauce

Directions

In a large heavy stew pot, heat the olive oil then brown the potatoes and onions.

Salt, garlic powder and pepper the potatoes and onions, stir well.

Add the Brisket, mixed vegetables, beef broth, water, bar-b-que sauce and Tabasco Sauce, stir well.

Place the lid on the stew pot and cook on low heat for 45 minutes, until the potatoes are tender. Let simmer until ready to serve.