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brussels sprout soup in green bowl.

Brussels Sprouts Soup

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  • Author: Deb Belsha
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American


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.


Units Scale
  • 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 1/2 teaspoons garlic powder or 4 minced garlic cloves
  • optional - chopped parsley for garnish


  1. 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. *

brussels sprouts, onions, carrots, radishes, celery on cutting board.

2. Cut the ham into medium size cubes.

chopped ham, can diced tomatoes, vegetable stock, oil.

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.

brussels sprouts, ham, tomatoes, celery, carrots in dutch oven.

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.

brussels sprout soup in dutch oven.

6.  Sprinkle with optional chopped parsley


*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.