Easy Beef Brisket Vegetable Soup (Print Version)

# Ingredients:

→ Meat

01 - Beef brisket - 2 pounds

→ Vegetables

02 - Baby carrots, halved - 1 cup
03 - Celery stalks, chopped - 4
04 - Yellow onion, diced - 1
05 - Fingerling potatoes, bite-sized pieces - 12
06 - White button mushrooms, chopped - 1 cup

→ Liquids & Seasonings

07 - Beef broth - 4 cups
08 - Water - 1 cup
09 - Dried thyme - 1 teaspoon
10 - Black pepper - ½ teaspoon
11 - Oregano - ¼ teaspoon
12 - Salt - ⅛ teaspoon

# Instructions:

01 - Add meat, vegetables, broth, water and seasonings to slow cooker. Lightly mix to incorporate spices.
02 - Cover and cook on low 10 hours or high 6-7 hours until beef shreds easily.
03 - Shred beef in pot with two forks. Cook 10-20 more minutes on high. Season to taste.

# Notes:

01 - Freezes well for 6-12 months
02 - Can cook on high or low setting
03 - Beef should shred easily when done

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