- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Move over, chicken noodle—hello, Smoked Brisket Noodle Soup. This down-home bowl comes from the brain of Griffin Bufkin, proprietor of Southern Soul Barbeque in St. Simons Island, Georgia, who showcases his restaurant’s fantastic barbecued brisket—paired with tender egg noodles, okra, corn, and lima beans—in each smoky bite. Reserve the egg noodles until serving to maintain the best texture, and purchase smoked brisket from your favorite local barbecue joint or specialty grocery store. Splurge for your favorite here, as the smoked meat will flavor every bite of this hearty soup.
Ingredient:
- 1 tablespoon unsalted butter
- 2 pounds smoked beef brisket, cut into 2-inch pieces
- 1/2 medium Vidalia onion, chopped
- 1 medium celery stalk, chopped
- 1 medium carrot, chopped
- 1 clove garlic, finely chopped
- 1/4 cup tomato paste
- 1/4 cup (2 ounce) ruby port
- 4 quarts lower-sodium chicken broth
- 1 cup shelled fresh or frozen field peas or butter peas
- 1 bay leaf
- 1 sprig thyme
- 1 1/2 cups fresh or frozen okra slices (about 6 ounces)
- 1 cup fresh or frozen lima beans or butter beans (6 ounces)
- 1 cup fresh or frozen corn kernels (from 1 ear fresh corn)
- Kosher salt, to taste
- Black pepper, to taste
- 8 ounces uncooked medium egg noodles, cooked
