A hearty fall soup is made with Brussels sprouts, green beans and barley.
Provided by Jan Nelson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- 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.
- 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.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 16.6 g, Cholesterol 10.2 mg, Fat 5.6 g, Fiber 4.1 g, Protein 8.4 g, SaturatedFat 2.9 g, Sodium 1013.4 mg, Sugar 3.2 g
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