Beef Brisket Vegetable Soup Recipe

Ingredients:
1 stalk organic celery sliced
3 organic carrots peeled and sliced
1 large shallot diced
4 small to medium Yukon Gold Potatoes rough chop
1 tsp thyme
1 tsp parsley
1 tsp Organic Extra Virgin Olive Oil
1 cup filtered water
3-4 cups beef brisket stock
1 piece beef brisket – size of your fist
Directions:
Prepare your vegetables.  I left the skin on my potatoes but you can peel them if you like that better.  I was going for speed as I was very hungry.
Heat your soup pot between medium high and high.  Add the oil into the hot pot and the celery.  Once that starts to soften add in the onion and carrots.   Let them cook up a little, then add in your water and potatoes plus the seasoning.
Bring to a boil and cook for 10-15 minutes or until the carrots and potatoes start to soften.
Now add in your parsley, thyme, beef brisket stock and the meat.  Before you add in the meat you will want to shred it and take any big chunks of fat off.
Heat this until it starts to boil then turn down to low to keep warm.  Taste for seasonings as you may want to add salt and pepper.  However with this being the stock that was created when cooking your seasoned beef brisket, it should already be packed with flavor.
Serve when ready to eat!