Beef Brisket Soup

(from Lucianolinda’s recipe box)

Source: Better Homes and Gardens

Serves 8 people

Categories: Soup- Stew- Chowder- Chili


  • 2 lb. beef brisket
  • 8 cups water
  • 1 Tbsp. salt
  • 5 medium potatoes, peeled and diced
  • Dash celery salt
  • 1 large onion, chopped
  • 1/2 cup shredded American or Cheddar cheese
  • 2/3 cup oatmeal
  • 1 (1 lb.) can cream-style corn (optional)


  1. Cut brisket into pieces; simmer, covered, in salted water. When meat is tender, add potatoes, celery salt, onion, cheese and oatmeal. Add corn, if desired.

  2. Continue to cook, covered until vegetables are done, stirring once or twice while cooking. Separate into small bowls, allowing a piece of beef for each bowl.

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