A hearty soup that tastes just as good when rewarmed the next day.
Recipe information
Yield
Makes 6 to 8 (main-course) servings
Ingredients
1 2 3/4-pound piece flat-cut brisket, cut into 1-inch cubes
8 cups canned beef broth
3 8-ounce cans tomato sauce
4 celery stalks, cut into 1/2-inch pieces
3 carrots, peeled, chopped
1 large onion, chopped
1/3 cup pearl barley, rinsed
6 large garlic cloves, chopped
3 bay leaves
1 1-ounce package dried stemmed shiitake mushrooms, broken into 1/2-inch pieces
3 15- to 16-ounce cans kidney beans, undrained
Preparation
Step 1
Combine all ingredients except beans in heavy large pot and bring to boil. Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally.
Step 2
Mix beans with their juices into soup. Cover and continue to simmer until meat is tender, about 30 minutes longer. Season soup with salt and pepper. Ladle into bowls and serve.
