BRUSSELS SPROUT SOUP WITH SAUSAGE
When I think of making soup, Brussels sprouts don’t usually come to mind, but this soup with sausage and lots of Brussels sprouts is super delicious and satisfying. It reminds me of winter weekends when I usually spend a lot of time cooking at home. It’s packed with vegetables and meat, so if you have a friend or family member who isn’t really into soup (like my husband), you might be able to impress them with this one. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 50 minutes
1 pound spicy Italian sausage
2 garlic cloves, minced
1 small onion, diced
1 pound Brussels sprouts, halved
Salt
Freshly ground black pepper
4 to 6 cups beef broth
2 dried bay leaves
- In a large saucepan over medium-high heat, cook the sausage until it is no longer pink, 5 to 7 minutes. Add the garlic and onion, and sauté with the meat for about 5 minutes more.
- Add the Brussels sprouts, and continue to sauté for another 5 to 7 minutes, or until they start to brown a bit. Season with salt and pepper, and pour the broth into the pot along with the bay leaves. Bring to a boil, reduce the heat to low, and simmer for at least 30 minutes.
- Remove the bay leaves and serve.
VARIATION 1 BRUSSELS SPROUT SOUP WITH SAUSAGE AND SWEET POTATOES: Add 2 peeled and diced sweet potatoes to the pot 10 to 15 minutes before the Brussels sprouts.
VARIATION 2 BRUSSELS SPROUT SOUP WITH PANCETTA: Swap the sausage for 1 pound diced pancetta or thick-cut bacon for a milder version of this soup.
PALEO PAIR: Serve with Kale Salad with Onion and Avocado (here) for a nice weekend lunch.
