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.
- Versatile vegetables- 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.
- Some other brussels sprouts recipes that you will enjoy: Sweet Chili Brussels Sprouts and Charred Brussels Sprouts.
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 potatoes, bell pepper or green beans. If you use potatoes, make sure to cut them fairly small so that they are done along with the other vegetables.
- 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.
How to make Brussels Sprouts Soup
- 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 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
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.
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!
Some other tasty soups to try:
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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