Brussels Sprouts and Barley Soup

Adapted from Allrecipes.com

INGREDIENTS:

• 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

METHOD:

• 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

Potato and Brussels Sprout Soup

Adapted from Man Tested Recipes

INGREDIENTS:

• 1/2 package veggie sausage links (about 6 ounces)
• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons unbleached flour
• 3 1/2 cups water
• 2 vegetable bouillon cubes
• 3 medium potatoes, cubed
• 3 cups cleaned and halved Brussels sprouts

METHOD:

• Cut sausages in half lengthwise then slice; brown in oil in medium soup pot for 5 minutes; chop sausage into smaller pieces with spatula and reduce heat to low
• Add onion and garlic and continue to cook on low heat until onion is tender and garlic slightly browned
• Sprinkle flour into pot and stir until dissolved
• Add water, bouillon cubes and potatoes; raise heat and bring to boil, cover, lower heat and simmer 10 minutes
• Add Brussels sprouts and simmer 10 more minutes or until potatoes and Brussels sprouts are tender