Brussels Sprouts and Barley Soup Recipe - Allrecipes.com
Brussels Sprouts and Barley Soup Recipe
  • READY IN ABOUT hrs

Brussels Sprouts and Barley Soup

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
ADVERTISEMENT
  • PREP

    25 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 35 mins

Directions

  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.
  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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Dec 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!

 
Nov 20, 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!

 

13 Ratings

Dec 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.

 
Mar 10, 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.

 
Nov 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!

 
Apr 18, 2011

A really tasty winter-y soup! I infused the butter with sage.

 
Jan 29, 2012

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.

 
Oct 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!!!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 146 kcal
  • 7%
  • Carbohydrates
  • 16.6 g
  • 5%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 1013 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Related Videos

Truly Delicious Brussels Sprouts

See a simple technique for making tasty Brussels sprouts.

Duck Fat-Roasted Brussels Sprouts

See how to make easy Brussels sprouts roasted with duck fat.

Saucy Brussels Sprouts

Learn how to make tasty Brussels sprouts in a warm orange sauce.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States