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Nutrition Facts
Serving Size 359 g
(Approx. 8 Servings)
Amount Per Serving
Calories 130 Calories From Fat 25
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 900 mg 38%
Total Carbohydrate 17 g 6%
Dietary Fiber 4 g 16%
Sugars 5 g
Protein 11 g
Vitamin A 10% Iron 10%
Vitamin C 50% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Jalapeño Brisket Soup
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 medium jalapeños
1 cup(s) red onion, finely chopped
1 cup(s) red bell pepper, finely diced
1 Tbsp garlic, finely minced
3 Tbsp apple cider vinegar
1 Tbsp brown sugar
1 Tsp smoked salt
3 Oz H-E-B Fully Cooked Smoked Brisket, (about 1 cup) diced
8 cup(s) beef stock
14 1/2 Oz can pinto beans, drained and rinsed
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Instructions

1
Roast jalapeño over an open flame on stove top, on a grill or under a broiler until outside is well charred. Set aside.
2
Heat a large soup pot over medium-high. Add oil, bell pepper and garlic to pan. Cook until onions begin to soften, about 5 to 6 minutes.
3
Peel charred outside off of jalapeño. Remove seeds and dice. Add jalapeño, vinegar and brown sugar to pan. Sauté 2 to 3 minutes to blend flavors and reduce vinegar.
4
Add brisket, stock and beans to pan and simmer for 10 minutes.
5
Chef’s Tip: For a homemade soup experience try our "Rich Roasted Beef Stock." Also, roasting jalapeños will make them more mellow and soften their heat. For spicier soup, sauté raw chopped jalapeño with onion.

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