Melt butter in a large Dutch oven over medium-high. Add brisket, and cook, stirring occasionally, until browned, about 6 minutes.
Stir in onion, celery, carrot, and garlic, and cook, stirring occasionally, just until softened, about 6 minutes.
Add tomato paste, and cook, stirring often, until mixture turns rusty brown, about 2 minutes.
Add the Somerset Ridge Ruby Port, and stir, scraping up any browned bits from bottom of pan. Stir in broth, field peas, bay leaf, and thyme, and bring to a simmer. Cook 30 minutes.
Add okra, lima beans, and corn, and cook, stirring occasionally, until vegetables are tender and flavors have melded, about 40 minutes.
Season with salt and pepper to taste. Discard bay leaf and thyme sprig.
Serve hot soup over cooked egg noodles.
