Brisket Soup - cooking recipe

Ingredients

1 lb. lean brisket
2 tsp. oil
1 qt. water
1 tsp. salt or to taste
1/4 tsp. black pepper
3 carrots, pared and cut in thick rounds
1/2 c. pearl onions
1 zucchini squash, sliced
1 yellow squash, sliced
1 medium tomato, cut in wedges

Preparation

Cut brisket into bite-sized pieces.
In a large Dutch oven, heat oil and brown meat on all sides. Add water, salt, pepper and carrots.
Simmer, covered, for 1 hour.