Brisket Medley Zoodle Soup

Fill your bowl with amazing brisket and a medley of veggies for a rich soup filled with nourishing healthy ingredients that your taste buds and body will love you for. Trust me when I say its worth the prep time!

All you need is a 5qt Dutch oven.

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Brisket Medley Zoodle Soup


1-3 lb. beef brisket

1 Tbsp. ghee

1 cup chopped sweet white onion

1 tsp. minced garlic

8 cups beef stock, divided

1/3 cup tomato paste

1 cup chopped celery

2 cups chopped carrots

4 cups zucchini noodles

1 tsp. oregano

1 tsp. smoked paprika

1/2 tsp. sea salt

1/4 tsp. ground black pepper


1. In a 5-quart Dutch oven, heat the ghee over medium-high heat for 2 minutes. Blot the beef dry using a paper towel and place it into the Dutch oven. Sear for 4 minutes on each side.

2. Add the onions and garlic to the Dutch oven and cook for 2 minutes. Pour in 6 cups of beef stock, then bring to a boil. Cover with a lid and reduce the heat to low. Allow it to simmer for 3 hours.

3. Stir in the remaining beef stock, tomato paste, celery, carrots, oregano, smoked paprika sea salt, and black pepper. Keep the lid cracked slightly and continue to cook for 1 hour or until the brisket is fork tender.

4. Use tongs to remove the beef and place it onto a cutting board, then slice off any excess fat and discard.

5. Shred the beef and return it back to the pot, stirring well to combine. Serve it over zucchini noodles and enjoy!

Servings: 8

The Skinny Per Serving:

  • Calories 235
  • Protein 22g
  • Fat 11g
  • Carbs 12g
  • Fiber 4g