Recipe by Janjan
"A hearty fall soup is made with Brussels sprouts, green beans and barley."
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chopped fresh green beans
1 1/4 cups
1 1/2 pounds
Brussels sprouts, trimmed and cut in half
chopped green bell pepper
ground black pepper
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!
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!
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.
A really tasty winter-y soup! I infused the butter with sage.
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.
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.
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!
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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Brussels Sprouts and Barley Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 50
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