Brussels Sprouts soup is so easy and delicious! This is a hearty and filling soup loaded with vegetables, ham and spices. It is a quick, one-pot meal that freezes beautifully.
Why this recipe is just so good....
- Easy to make - the soup just needs a quick saute' of the veggies to bring out their best flavor. Then everything else is dumped in the pot and it simmers about 30 minutes.
- One pot meal - Use a large soup pot with a lid or a Dutch oven to make this soup. Easy clean up is our goal for weeknight meals.
- Healthy and low carb - the soup is filled with lot of non-starchy vegetables and is full of fiber. The combination of some pre-cooked ham, broth and spices layer this soup with so much flavor.
- Fantastic leftovers - The soup freezes beautifully and tastes even better as leftovers. It is perfect for meal prep too.
Ingredient Notes
- Brussels sprouts, carrots, celery and radishes are the nutritious veggies in this recipe. I love to give them all a quick saute' in the pot with some olive oil. It really enhances their flavors. You can also add some other favorite vegetables such as bell pepper or green beans.
- The soup has chopped, cooked ham from a leftover ham dinner that I had frozen. You could substitute sausage, bacon or kielbasa as well.
- We are using both vegetable and beef broth for the soup. I like the combination of using different broths. Use all vegetable, beef or chicken if you prefer. Make it low sodium since the ham has some salt in it.
Cooking Tips
- Cut the vegetables in similar sizes so that they all cook evenly. The brussels sprouts will soften quite a bit the longer you simmer the soup and take on a 'cabbagey' texture.
- Definitely fry the veggies in some oil before pouring in the broth. It only takes a few extra minutes but is so worth the effort!
- If you are looking for a bit more spiciness, add a pinch or two of crushed red pepper flakes or some chopped jalapeños.
- I love serving soup with a salad like my Butter Lettuce salad or a Red Leaf lettuce salad. And I think soup is never complete without something to dunk in it. Try my Keto Cornbread Muffins or my Keto Rolls.
Yes! According to Healthline, they are a low calorie, high fiber vegetable that have about 4 grams of net carbs per ½ cup cooked. The fiber helps to regulate blood sugar.
In addition they are very nutrious and high in Vitamins K & C and rich in antioxidants.
According to Perdue Extension, they will keep fresh for up to 3 days. When you buy them already in a sealed package, there is an expiration date already on it. If you buy them loose, don't remove the outer leaves or wash them until ready to use. Just store in a paper towel lined plastic bag with some holes poked in it.
If you tried Brussels Sprouts soup and enjoyed it, please give it a 5 star rating. This tells me what you like and want to see more of. Thank you!
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Brussels Sprouts Soup
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Description
Brussels Sprouts soup is so easy and delicious! This is a hearty and filling soup loaded with vegetables, ham and spices. It is a quick, one-pot meal that freezes beautifully.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 8 oz. radishes, quartered
- 8 oz. brussels sprouts, core removed, quartered
- 3 cups low sodium vegetable broth
- 3 cups low sodium beef broth
- 1 cup cooked ham, chopped *
- (1) 14.5 can diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 teaspoons black pepper
- 1 ½ teaspoons garlic powder or 4 minced garlic cloves
- optional - chopped parsley for garnish
Instructions
- Wash and chop vegetables. Peel the outer leaves from the sprouts if there are brown spots or if they look wilted. Cut a 'V' shape at the bottom and remove the core. *
2. Cut the ham into medium size cubes.
3. Heat olive oil in a large pot over medium heat. Fry the radishes, carrots and celery for 1-2 minutes. Then add the onions, brussels sprouts and ham and fry those for another 1-2 minutes.
4. Pour in the broth, tomatoes and spices. Stir well.
5. Cover and bring to a boil. Lower heat to simmer and cook for at least 30 minutes, stirring once or twice.
6. Sprinkle with optional chopped parsley
Notes
*Cut the larger vegetables into uniform sizes so that they cook evenly.
*If you want more vegetables or wish to change some out, try green beans or bell peppers.
*You can substitute sausage, bacon or kielbasa for the ham.
*Add a few pinches of crushed red pepper flakes or chopped jalapeños if you want the soup spicier.
*Covered, leftover soup will keep in the refrigerator for 3-4 days. Or freeze in an airtight container for 2-3 months.
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