There are few things more comforting than hearty beef soup and this Slow Cooker Beef Brisket Soup is no exception. It is perfect for chilly fall and winter days and if you’re really lucky you just might have some left for lunch the next day! There is something about this time of year that makes you feel like the cold weather will never end. It makes me just crave warming soups so when I had a brisket in the fridge, I knew the stew I had planned to make was never going to happen. This was so easy to make! I seared the meat, threw it all together and slow cooked it all day and it came out amazing. I love pasta in soup, but I cooked it separate just before serving. Here’s how to make it: Heat some olive oil in a large pot. Add the brisket, seasoned with salt & pepper and brown on all sides over medium-high heat. Remove the brisket from the pan and set aside. Add the onion, carrots, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 5 minutes, until the vegetables start to brown. Add the potatoes, and parsley to the pot along with the bay leaves. Return the brisket to the pot and add the stock and season with salt & pepper. Raise the heat and bring to a boil. Cook in the slow cooker on low for Cover on Low heat setting 8 to 10 hours. Remove the brisket from the pot and either cut the meat to your liking or pull it apart with a fork for shredded meat. Cook the pasta add it to the soup and serve. Update Notes: This recipe was originally published in January of 2015, but was re-published in February of 2018 to add new images, show step by step instructions, and add nutritional information to the recipe card.
If your soup ends up quite thick, you can add some pasta water to make it a bit soupier before serving. If you think you’ll have this soup leftover, add the pasta to the bowls instead of the soup so it doesn’t bloat when stored. See the notes below for freezing instructions, but If you plan to freeze this soup, do not add the pasta. Freeze and store separately. To make this soup on the stovetop, after bringing to a boil, instead of transferring to a slow cooker, lower the heat to the lowest setting, cover, and simmer for 2 – 3 hours.
Can homemade beef soup be frozen? Yes, beef soup freezes fine as long as no thickening agent is added. Thickening agents cause the soup to break down vegetables too much and cause them to become mushy and unpleasant. How long will beef soup last in the refrigerator? When the beef soup is properly stored, it will last for 3 to 4 days in the refrigerator. How do you freeze beef soup? Cool the soup completely and freeze in a covered airtight, freezer-safe container or heavy-duty freezer bags.
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