Brussels Sprouts and Barley Soup

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 12 cups chicken broth
• 1 cup chopped fresh green beans
• 1 1/4 cups cubed turnips
• 1/2 cup chopped leeks
• 1/2 cup chopped carrots
• 1/3 cup barley
• 1 1/2 pounds Brussels sprouts, trimmed and cut in half
• 1/2 cup chopped green bell pepper
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup butter
• 1/2 cup all-purpose flour

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large stockpot over medium heat. Whisk in the flour and cook about 2 minutes, stirring constantly, until lightly golden.

2. Slowly whisk in the chicken broth, scraping the bottom of the pot, then bring to a boil over high heat.

3. Stir in the barley, turnips, leeks, carrots and green bell pepper. Reduce heat to low, cover and simmer for 25 minutes.

4. Add the Brussels sprouts, green beans, salt and ground black pepper. Simmer uncovered over low heat for 35 minutes, until the barley and vegetables are tender.

5. Taste the soup and adjust the seasoning, then ladle into bowls and serve hot.