A hearty fall soup is made with Brussels sprouts, green beans and barley.
Preparation Time
25 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 35 mins
Calories
146 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
¼ cup butter
1 teaspoon salt
½ cup all-purpose flour
½ teaspoon ground black pepper
½ cup chopped green bell pepper
½ cup chopped carrots
1 cup chopped fresh green beans
12 cups chicken broth
⅓ cup barley
1 ½ pounds Brussels sprouts, trimmed and cut in half
