Black Bean and Smoked Brisket Soup

You can never have too many main course recipes, so give Black Bean and Smoked Brisket Soup a try. This recipe makes 12 servings with 458 calories, 48g of protein, and 18g of fat each. For $2.65 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. It is a reasonably priced recipe for fans of Jewish food. A mixture of olive oil, garlic, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for Hanukkah. From preparation to the plate, this recipe takes about 4 hours and 15 minutes. A couple people made this recipe, and 55 would say it hit the spot. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Add A Pinch. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is excellent. Try Smoked Turkey, Black Bean, Bell Pepper and Corn Salad, Smoked Turkey, Black Bean, Bell Pepper And Corn Salad, and Mexican Black Bean Salad with Cumin, Lime and Smoked Paprika dressing {vegan} for similar recipes.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 240 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place beef brisket in smoker pre-heated to 250 degrees.Cook for 3 hours, then flip and cook another 3 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 inch slices, then 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.

 

Step by step:

1. Place beef brisket in smoker pre-heated to 250 degrees.Cook for 3 hours, then flip and cook another 3 hours or until internal temperature reaches 180 degrees.

2. Remove from smoker and allow to rest 10-15 minutes on carving board before slicing.Slice against the grain into inch slices, then bite size pieces.About 30 minutes before brisket is done, pour olive oil into large stock pot.

3. Add onions and garlic and cook over medium heat until tender.Puree one can of black beans.

4. Pour into stock pot with onions and garlic.

5. Add additional cans of beans.Stir well and add cumin and oregano.Simmer over low heat.

6. Add smoked beef brisket to soup and cover.Allow to simmer over low heat for 30 minutes.

7. Serve with sour cream, shredded cheese, and a wedge of cornbread.

Nutrition Information:

covered percent of daily need