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.
- 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
- 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
*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.
Keywords: hearty soup, winter soup, low carb dinner