Ingredients1 h 35 m servings 146
- 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.
- 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.
Per Serving: 146 calories; 5.6 16.6 8.4 10 1013 Full nutrition
ReviewsRead all reviews 16
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 a...
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! ...
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.
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 an...
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. ...
Great recipe, but needs a little extra flavor. I added some garlic powder and extra cracked black pepper. Next time I will probably add fresh garlic and an onion as well.
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!!!