Wednesday, December 26, 2012

Brussels Sprouts and Barley Soup

Adapted from


  • 1/2 cup barley rinsed and soaked in 2 cups water for several hours
  • 1 tablespoon oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons unbleached flour
  • 4 cups water
  • 2 not-chicken bouillon cubes
  • 4 carrots, diced
  • 2 cups green beans cut into 1-inch pieces
  • 2 small turnips, diced
  • 3 cups cleaned and halved Brussels sprouts
  • Add onion and garlic to oil in large soup pot and cook on low heat until onion is tender and garlic slightly browned
  • Sprinkle flour into pot and stir until dissolved
  • Add water, bouillon cubes, barley with soaking water, carrots, green beans and turnips.
  • Raise heat and bring to boil, cover, lower heat and simmer 30 minutes
  • Add Brussels sprouts and simmer 10 more minutes or until Brussels sprouts are tender
  • Soup will thicken more as it cools

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