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Brussels Sprouts and Barley Soup

Brussels Sprouts and Barley Soup

Jan Nelson

"A hearty fall soup is made with Brussels sprouts, green beans and barley."
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1 h 35 m servings 146 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 1013 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.

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Read all reviews 14
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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. ...

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

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!!!

had a few brussel sprouts to use up and wanted to make a grainy soup this was perfect, I 1/2'd it and didn't add any salt with the salted butter. Also had a few mung beans leftover thru those in...

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