Vegetable Soup with Brussels Sprouts and Beans
by Editorial Staff
Delicious and hearty soup. Solid vitamins! Try it!
Servings: 6
Ingredients
- Dry white beans – 100 g
- Brussels sprouts – 150 g
- Potatoes – 1 pc.
- Carrots – 1 pc.
- Leeks – 1 pc.
- Bulgarian pepper – 1/2 pc.
- Fennel – 1/2 pc.
- Olive oil – 2 tablespoons
- Greens – 1 bunch
- Garlic (optional)
- Water or broth
- Salt
Directions
- Cut the leeks into rings, grate the carrots on a coarse grater. Fry in olive oil. Add the bell peppers, chopped into strips, and finely chopped fennel. Fry quickly too.
- Peel and dice the potatoes. Peel the Brussels sprouts from the upper leaves, divide each head of cabbage into 4 parts. For greens, this time I used radish tops, celery leaves and parsley, but you can replace them with turnip or beet tops, or spinach. A matter of taste.
- Pour in the white beans cooked almost until cooked, along with the water in which they were cooked. Add water or broth. Salt. Bring to a boil. We start to cook potatoes and cabbage.
- After 10 minutes add chopped greens. Cook the Brussels sprouts soup for another 5-7 minutes. If you like garlic, you can add a few minced cloves. Cover with a lid and let stand for 10 minutes.
- Vegetable soup with Brussels sprouts is ready.
Bon Appetit!
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