Family and friends will love this recipe for Slow Cooker Beef Brisket Soup it truly is comfort in a bowl! This soup is full of rich flavor and the meat is so tender, it just melts in your mouth.
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.
Other Soup Recipes You’ll Love
- Beef and Barley Soup
- Oxtail Orzo Soup
- Creamy Celery Soup
- Chinese Noodle Soup
- Split Pea and Ham Soup
- Homemade Lentil Soup
Cook’s Tips:
- 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.
FAQs
- 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.
? Did you make this recipe? Please give it a star rating below!
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Let’s Make Slow Cooker Beef Brisket Soup
Ingredients
- 1 tablespoon olive oil
- 2 pounds beef brisket (not corned beef)
- salt and freshly ground black pepper
- 1 large onion chopped
- 4 carrots sliced
- 3 stalks celery diced celery
- 2 garlic cloves minced
- a good handful of fresh parsley chopped, including stems
- 2 bay leaves
- 6 cups beef stock
- 3 large potatoes peeled and cubed
- ½ pound pasta or noodles of your choice
Instructions
- Heat the olive oil in a large pot. Add the brisket, seasoned with salt & pepper and brown on all sides over medium-high heat.
- Remove 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. Transfer to a slow cooker, cover and cook 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 more shredded meat.
- Discard the bay leaves, and skim off the fat.
- Meanwhile, a pasta pot of water to a boil, cook the pasta according to the package instructions & drain.
- Portion the pasta into bowls & cover with the hot soup to serve.
Tips + Notes
- To make this soup on the stove top, 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.
Nutrition Information:
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.
Daun says
Would brisket steak work as well?
Erren's Kitchen says
Hi Daun! Yes! Brisket steak is just a smaller cut from the larger brisket, so the flavor and texture will still be hearty and tender after slow cooking. The steak should be browned like the larger brisket cut, then cooked low and slow in the soup to become tender and flavorful.
Just make sure the steak is well-marbled so it stays moist, and adjust cooking time slightly if your pieces are smaller. The recipe should work as expected otherwise! Hope you love it!
Kristine says
Thank you for a great recipe. It was easy and delicious. I cooked mine in my instant pot and will definately make this again 🙂
Erren Hart says
I’m so happy you liked it! Thanks so much for taking the time to share your experience!
Christina says
Thank you, I made it as per recipe, and everyone loved it! Will make again 🙂
Melissa says
Omg this is just lush, I made it with dumplings, so good
Erren's Kitchen says
I’m so glad you liked it Melissa, thank you for stopping by to let me know 🙂
Maerene Fischer says
My husband smoked a brisket too long so I put it in the crock pot in beef broth and sautéed the vegetables you suggested and tomorrow I will serv it and let you know how we liked it. I shall follow you Thanks🙂🍰Maerene
Erren's Kitchen says
Sounds delicious Maerene, touch base when you’ve tried it!
Shaun says
I used your recipe with a Texas twist. I had about 2 lbs of smoked brisket that was left over from our pre-christmas smoking party. Instead of browning the brisket, I just heated it up in the pan with enough heat to melt out any remaining fat. I reduced the simmer time down to an hour after the boil and had some bowls of mighty fine “smoked brisket soup”.
Erren says
Sounds amazing, Shaun! Thanks for the great feedback!
Barbara says
I just made a version of this. Since brisket was on sale around St Patrick’s day I searched to see if it could be made into soup. I found your site and voila! It was possible. I put my own weird spin on my soup. Cooked it in a pressure cooker for one thing. Added a whole head of cabbage for another. No pasta in mine. But I really want to thank you for letting me know BRISKET SOUP IS POSSIBLE. And, by the way, mine was delicious. Oh my goodness it was delicious. I am going to do it again – but there are so many things out there waited to be discovered… Thank you again!
Erren says
Hi Barbara, Thanks so much for letting me know! I am so glad you liked it as much as I did! 🙂
Barbara says
This soup was calling my name. The kids and I just loved it! Thank you for a great recipe!
Erren says
Thanks so much, Barbara! So glad to hear it!