Black Bean and Smoked Brisket Soup
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Black Bean and Brisket Soup makes a comforting soup recipe. Full of tender smoked brisket, and black beans, this soup is sure to be a favorite.
Smoked beef brisket takes black bean soup to an entirely new level of hearty, comforting, and delicious. Yes, smoking a beef brisket takes time, but when you take that first flavorful bite, you’ll know it was worth it.
Here’s how I make it.
Smoked Beef Brisket Black Bean Soup
Black Bean Soup makes a favorite, comforting soup recipe. This black bean soup includes delicious beef brisket to make it even more hearty!
Ingredients
- 5-6 pounds beef brisket, trimmed
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 (15-ounce) cans black beans
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
Instructions
- Place beef brisket in smoker pre-heated to 250 degrees.
- Cook for 3 1/2 hours, then flip and cook another 3 1/2 hours or until internal temperature reaches 180 degrees.
- Remove from smoker and allow to rest 10-15 minutes on carving board before slicing.
- Slice against the grain into 1/4 inch slices, then into bite size pieces.
- About 30 minutes before brisket is done, pour olive oil into large stock pot.
- Add onions and garlic and cook over medium heat until tender.
- Puree one can of black beans.
- Pour into stock pot with onions and garlic.
- Add additional cans of beans.
- Stir well and add cumin and oregano.
- Simmer over low heat.
- Add smoked beef brisket to soup and cover.
- Allow to simmer over low heat for 30 minutes.
- Serve with sour cream, shredded cheese, and a wedge of cornbread.
Nutrition
Calories: 329kcal
Carbohydrates: 1g
Protein: 39g
Fat: 17g
Fiber: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Holy cow, Robyn! (pun intended) My neighbor has a smoker. Might have to go over there and borrow it to make this. Perfect autumn dinner.
This recipe is so right up my alley. Cuban-style black bean soup and Southern-style smoked beef brisket are local favorites where I live, and the idea of putting them together is brilliant. Fall is soup season for me, and I’m definitely bookmarking this to make soonest. Well done, Robyn!
I love the idea of smoked brisket with black beans. Now I only have to convince the hubs that I need one. 🙂
Someday . . . someday Robyn, The Professor and I will move near you and Amy, we’ll live in a Yankee Barn home on some acreage that we farm and you will make this for us – oh what a happy day that will be! Am marking this now because I AM making it sometime this winter!
Oh we’ll have a blast, won’t we?
Robyn….I am SO making this! That, or coming to live at your house…..either way.
Come on over. Just bring cookies!
Oh how I adore black bean soup but have never thought to put a brisket in it. Delicious!
What a hearty fall meal! Yum!
Our family loves to make smoked brisket… I’ve made it in the oven and my husband smokes it on the grill. I have never thought to turn it into soup! Love this recipe… especially as the wind is whipping outside and getting cooler. I’m anxious to try this. Have a great day!
Perfectly delicious in the soup. My family love it!
Robyn this looks so good. Perfect for a cold Michigan winter day! Thanks for sharing.
I’m assuming you have to add stock to make this a soup. I don’t see any liquid in recipe. It would seem more like a stew the way the recipe is written
Jay J, the one can of pureed beans plus the juice in the undrained cans of beans provide the liquid needed for this soup. I hope you enjoy!
oh yes.
so much yes 😉
delish!