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Brussel Sprout & Veggie Soup

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My latest creation. I was going to make a Kale & Turkey Soup…and ended up making this instead. When I start a soup for lunch, usually I have a plan in mind, or everything that is in the fridge gets added. This is one of those types of soups. Everything must go, but must be good as well. If you don’t have one of the ingredients below, feel free to substitute.

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Brussel Sprout & Veggie Soup

1 tsp olive oil
1 1/2 cups frozen brussel sprouts, deforsted & chopped
8 carrots, peeled & chopped
3 potatoes, peeled & diced
2 onions, chopped
5 garlic cloves, minced
2 cups white beans, cooked
6 cups water
2 tbsp chicken base or 4 bouillon cubes
1 tbsp beef base or 2 bouillon cubes
1 tbsp oregano
1 tbsp parsley
2 tsp thyme
1 tbsp red wine vinegar
salt & pepper to taste

Peel & chop all ingredients. Add brussel sprouts through beans into dutch oven and saute for 10 minutes. Add in vinegar and cook another 1 minute. Add in everything else and let come to a boil. Take out about half of the soup (making sure to get the big chunks) and puree. Add back to soup and return to a boil. Cool and serve with a drizzle of olive oil.

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