Brussels Sprouts and Barley Soup Recipe

Name: Brussels Sprouts and Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cups chicken broth; 1 cup chopped fresh green beans; 1 1/4 cups cubed turnips; 1/2 cup chopped leeks; 1/2 cup chopped carrots; 1/3 cup barley; 1 1/2 pounds Brussels sprouts, trimmed and cut in half; 1/2 cup chopped green bell pepper; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 cup butter; 1/2 cup all-purpose flour

Servings: persons

½ cups chicken broth
1 cup chopped fresh green beans
1 1/4 cups cubed turnips
1/2 cup chopped leeks
1/2 cup chopped carrots
1/3 cup barley
1 1/2 pounds Brussels sprouts, trimmed and cut in half
1/2 cup chopped green bell pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup butter
1/2 cup all-purpose flour

1
Measure the chicken broth into a large soup pot.
2
Bring to a boil.
3
Add the beans, turnips, leeks, carrots and barley; simmer over medium heat for 30 minutes.
4
Add the Brussels sprouts and green pepper.
5
Season with salt and pepper.
6
Simmer until the sprouts are tender, about 30 minutes more.
7
Melt the butter in a small saucepan over medium heat, stirring until it starts to brown.
8
Whisk in the flour until smooth.
9
Stir this into the soup and simmer until thickened, about 10 minutes.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cups chicken broth, 1 cup chopped fresh green beans, 1 1/4 cups cubed turnips, 1/2 cup chopped leeks, and more.

Yes, Brussels Sprouts and Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brussels Sprouts and Barley Soup

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