Rating: 4.5 stars 4.4
25 Ratings
  • 5 star values: 13
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A hearty fall soup is made with Brussels sprouts, green beans and barley.

Recipe Summary

prep:
25 mins
cook:
1 hr 10 mins
total:
1 hr 35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Measure the chicken broth into a large soup pot. Bring to a boil. Add the beans, turnips, leeks, carrots and barley; simmer over medium heat for 30 minutes. Add the Brussels sprouts and green pepper. Season with salt and pepper. Simmer until the sprouts are tender, about 30 minutes more.

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  • Melt the butter in a small saucepan over medium heat, stirring until it starts to brown. Whisk in the flour until smooth. Stir this into the soup and simmer until thickened, about 10 minutes.

Nutrition Facts

146 calories; protein 8.4g; carbohydrates 16.6g; fat 5.6g; cholesterol 10.2mg; sodium 1013.4mg. Full Nutrition
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