Brisket And Vegetable Soup

Instructions

1. 1

   Put the brisket stock into a kettle or stockpot. Add the canned tomatoes and juice, after crushing them with your fingers. Bring the stock to a light boil, the lower to a simmer. Cut the brisket (if you're including it) into large cubes, removing any interior fat. Add the meat to the stock.

2. 2

   Bring a separate stockpot three-quarters full of water to a light boil. As you cut the vegetables in the order given in the ingredient list, add them to the pot. (Some vegetables take longer to cook than others.)

3. 3

   When the potatoes and carrots are soft, strain them and add them to the brisket stock. Lower the heat to a simmer and cook for at least a half hour

4. 4

   When ready to serve, season to taste with Tabasco and salt. Add all the vegetables and return to a light boil until everything is heated through.