Brussels Sprouts and Barley Soup

Brussels Sprouts and Barley Soup

13 Reviews 4 Pics
  • Prep

    25 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 35 m
Recipe by  Janjan

“A hearty fall soup is made with Brussels sprouts, green beans and barley.”

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Adjust Servings

Original recipe yields 12 servings



  1. Measure the chicken broth into a large soup pot. Bring to a boil. Add the beans, turnips, leeks, carrots and barley; simmer over medium heat for 30 minutes. Add the Brussels sprouts and green pepper. Season with salt and pepper. Simmer until the sprouts are tender, about 30 minutes more.
  2. Melt the butter in a small saucepan over medium heat, stirring until it starts to brown. Whisk in the flour until smooth. Stir this into the soup and simmer until thickened, about 10 minutes.

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Reviews (13)

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Thank you! Amazing soup! I made it today and my husband and I are eating it up with a loaf of Olive Bread! I changed one thing- I added about 6 cloves of garlic, finely chopped for a boost! We love garlic! The soup is a dream! I cant wait to make it for my family one day. Deeeeliciousness! Im a huge fan of Brussel Sprouts and they are in season RIGHT NOW! Thank you so much! YUMMINESS!



So many of my favorite veggies & nutrient super stars are in this soup! I figured it would be tasty. However, the sodium content is alarming: over 1,100 miligrams per serving!!! Not cool! So I altered the cooking method to bring out more flavor sans sodium. I used frozen turnips with greens & added celery. I sauted onion, celery, carrots, and a bay leaf in a tsp of oil. Then added the other veggies and about 3 Tbls of roughly chopped garlic. Sauted a about 10 min. Then added 12 cups of water and 4 Tbls of Better than Boullion (which brought the sodium to over 2,400 miligrams for the whole pot, or 240 per serving). I cooked the barley on the side to save time and skipped the flour/butter to save calories and because I prefer a brothy soup. Hearty, filling, and, with a few modifications, healthy!



This Soup was absoutely delicious! My son cooked it and halfed the recipe. Also we added kale and omited the barley. It was a Hugh hit.

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Amount Per Serving (12 total)

  • Calories
  • 146 cal
  • 7%
  • Fat
  • 5.6 g
  • 9%
  • Carbs
  • 16.6 g
  • 5%
  • Protein
  • 8.4 g
  • 17%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 1013 mg
  • 41%

Based on a 2,000 calorie diet



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Very Easy Mushroom Barley Soup


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Turkey Sausage Barley Soup