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

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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

146.3 calories; 8.4 g protein; 16.6 g carbohydrates; 10.2 mg cholesterol; 1013.4 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/21/2011
So many of my favorite veggies & nutrient super stars are in this soup! I figured it would be tasty. However, the sodium content is alarming: over 1,100 miligrams per serving!!! Not cool! So I altered the cooking method to bring out more flavor sans sodium. I used frozen turnips with greens & added celery. I sauted onion, celery, carrots, and a bay leaf in a tsp of oil. Then added the other veggies and about 3 Tbls of roughly chopped garlic. Sauted a about 10 min. Then added 12 cups of water and 4 Tbls of Better than Boullion (which brought the sodium to over 2,400 miligrams for the whole pot, or 240 per serving). I cooked the barley on the side to save time and skipped the flour/butter to save calories and because I prefer a brothy soup. Hearty, filling, and, with a few modifications, healthy! Read More
(19)

Most helpful critical review

Rating: 3 stars
02/18/2020
It’s an easy recipe and I love the vegetables but it seems flat. It needs something but I haven’t been able to figure out what that something is. I feel like it needs a herb or a spice or something. Read More
25 Ratings
  • 5 star values: 13
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/21/2011
So many of my favorite veggies & nutrient super stars are in this soup! I figured it would be tasty. However, the sodium content is alarming: over 1,100 miligrams per serving!!! Not cool! So I altered the cooking method to bring out more flavor sans sodium. I used frozen turnips with greens & added celery. I sauted onion, celery, carrots, and a bay leaf in a tsp of oil. Then added the other veggies and about 3 Tbls of roughly chopped garlic. Sauted a about 10 min. Then added 12 cups of water and 4 Tbls of Better than Boullion (which brought the sodium to over 2,400 miligrams for the whole pot, or 240 per serving). I cooked the barley on the side to save time and skipped the flour/butter to save calories and because I prefer a brothy soup. Hearty, filling, and, with a few modifications, healthy! Read More
(19)
Rating: 4 stars
11/21/2011
So many of my favorite veggies & nutrient super stars are in this soup! I figured it would be tasty. However, the sodium content is alarming: over 1,100 miligrams per serving!!! Not cool! So I altered the cooking method to bring out more flavor sans sodium. I used frozen turnips with greens & added celery. I sauted onion, celery, carrots, and a bay leaf in a tsp of oil. Then added the other veggies and about 3 Tbls of roughly chopped garlic. Sauted a about 10 min. Then added 12 cups of water and 4 Tbls of Better than Boullion (which brought the sodium to over 2,400 miligrams for the whole pot, or 240 per serving). I cooked the barley on the side to save time and skipped the flour/butter to save calories and because I prefer a brothy soup. Hearty, filling, and, with a few modifications, healthy! Read More
(19)
Rating: 4 stars
12/06/2007
Thank you! Amazing soup! I made it today and my husband and I are eating it up with a loaf of Olive Bread! I changed one thing- I added about 6 cloves of garlic finely chopped for a boost! We love garlic! The soup is a dream! I cant wait to make it for my family one day. Deeeeliciousness! Im a huge fan of Brussel Sprouts and they are in season RIGHT NOW! Thank you so much! YUMMINESS! Read More
(16)
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Rating: 5 stars
12/10/2009
This Soup was absoutely delicious! My son cooked it and halfed the recipe. Also we added kale and omited the barley. It was a Hugh hit. Read More
(9)
Rating: 5 stars
03/11/2011
Just made this and it is terrific. I did add about 6 cloves of garlic with the first batch of veg. At the end I stirred in about a tsp or so of smoked paprika a squirt of fresh lemon juice and some parsley. Excellent soup. Read More
(7)
Rating: 4 stars
11/14/2011
Hmm so this is a LOT of soup. I made a half batch and we had it for dinner last night and are having it for dinner tonight. And we will STILL have lots of it leftover. So...just an FYI. If you want to try a little perhaps you would want to quarter it. It's not bad actually and certainly full of veggies which is what we're going for right now. But I have to say that I don't really like brussel sprouts and this soup isn't going to change my mind about that. Happily they are easy to pick out if you decide you don't like them but have someone else in the house who does like them (bf) and they don't make the soup taste like cabbage or anything (I don't like cabbage so that would be a downer for me). I made this in the crock pot and it was done after 4 hours on high which is exciting bc you could probably let this cook on low while you are at work all day. (Well that's exciting to me anyway). It didn't really thicken up much with the crockpot though so keep that in mind if you like thick soups--if you do you are better off sticking to the recipe. All in all a nice fall/winter soup chock full of veggies and easily adjusted to taste. Thanks for the recipe! Read More
(6)
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Rating: 5 stars
01/27/2010
What a wonderful soup! So fresh and it had a wonderful flavor. I have tried a lot of soups from this site and this one was very impressive and one I will make over and over again. I do think the flour/butter ratio is a bit off so you might want to use less flour or add more butter. Excellent soup! Thank you for the great recipe. Read More
(6)
Rating: 4 stars
04/18/2011
A really tasty winter-y soup! I infused the butter with sage. Read More
(6)
Rating: 5 stars
10/18/2011
This is an excellent fall soup and one that used up all the vegies in the garden. I too switched kale for barley and added fresh chopped garlic. YUM-O!!! Read More
(5)
Rating: 4 stars
03/14/2011
had a few brussel sprouts to use up and wanted to make a grainy soup this was perfect I 1/2'd it and didn't add any salt with the salted butter. Also had a few mung beans leftover thru those in at the end for some chew!! Read More
(5)
Rating: 3 stars
02/18/2020
It’s an easy recipe and I love the vegetables but it seems flat. It needs something but I haven’t been able to figure out what that something is. I feel like it needs a herb or a spice or something. Read More