In a large stock pot, add the vegetables and peanut oil. Cook on medium heat until vegetables are soft. Add chicken broth, tomatoes, Worcestershire sauce, Texas Pete, red cayenne pepper and black pepper. Bring to a boil, reduce heat and cover. Simmer for 15 minutes. Slice and chop smoked brisket and add to pot. Melt butter in sauce pan. Stir in flour and cook until brown. Whisk into soup. Simmer 15 minutes. Makes 11 cups Recipe by: Judge Dave, Florence, AL Posted to bbq-digest by "Judge Dave"
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|Serving Size: 1 Serving (642g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 143 (60%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 30.5mg||9 %|
|Sodium 1487.5mg||51 %|
|Potassium 552.4mg||15 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 18.1g|
|Protein 5g||7 %|
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Calories per serving: 237
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