Recipe for Vegetable Brisket Soup 
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Yield:
6 -8
Ingredients:
Amount Ingredient
2 x - 3 lb beef brisket
8 x Carrots, cut into 1-1/2" chunks
4 x Ribs celery, cut into 1-1/2" chunks
2 lrg Yellow onions, quartered
4 x Fresh tomatoes, quartered
6 x Scallions, white and green parts, in 3" pieces
12 sprg fresh, flat parsley
4 x Cloves
4 x Allspice berries
1 tsp Dried thyme
1/2 tsp Pepper
2 tsp Salt, or to taste
3 x Bay leaves
8 oz Fresh green beans, trimmed and in 1" pieces
10 oz Frozen sweet corn
1/2 sm Head cabbage, cored and shredded
8 oz Elbow macaroni, cooked al dente
Instructions:
Instructions: Place the brisket, fat side up, in a deep pot. Place next 12 ingredients on top of and around meat. Add enough water to cover everything by 2 inches

(approximately 6 - 8 c). Bring to boil, then lower the heat to simmer until meat is very tender, about 2 to 2-1/2 hr.

Remove brisket from pot and set on a platter to cool. Add green beans, corn and cabbage to pot and continue simmering 30 to 45 min. Add macaroni and pinto beans, heat through and correct seasoning.

Remove fat cap from brisket and discard. Cut brisket into small cubes and return to pot.

Continue simmering until ready to serve. Skim any fat that accumulates on top.

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