94
maskmatters.org
FALL 2017
THE THUMB
@
HOME
empower
+
@ home
BRISKET VEGETABLE SOUP
1/4 cup vegetable oil
2 cups onion, diced
1 cup carrot, diced
1 cup celery, diced
1 cup zucchini, diced
1 cup red bell pepper, diced
1 cup yellow bell pepper, diced
1 cup green bell pepper, diced
4 Roma tomatoes, diced
3 tbsp. salt
2 tbsp. black pepper
2 tbsp. granulated sugar
2 gallons beef stock (1 cup beef base, 2 gallons water)
4 quarts brisket, chopped
q
Sauté all the vegetables, oil and seasonings for 5
minutes. Add beef stock and chopped brisket. Simmer
for 20 minutes, then thicken with cornstarch slurry.
Makes
approximately 3 gallons.
