Rating: 4.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 6

This soup makes an easy, substantial, and delicious main course, especially if you serve it with a loaf of hearty rye bread and a fresh green salad.

Ellen Tafeen, Portola Valley, CA
This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell; Karen Shinto

Recipe Summary

prep:
45 mins
total:
45 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim ends off brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside.

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  • Remove casing from sausage and cut into 1/4-in.-thick slices. Put olive oil and sausage in a medium pot over medium-high heat and cook, stirring occasionally, until sausage is well browned, about 7 minutes.

  • Meanwhile, peel potatoes and cut into roughly 1/2-in. pieces.

  • When sausage is browned, add bay leaves and caraway seeds to the pot. Cook, stirring, until fragrant, about 1 minute. Add potatoes, broth, and 1 cup water. Bring to a boil. Add brussels sprouts. Partially cover pot and reduce heat to low or medium-low to maintain a steady simmer. Cook soup until potatoes and brussels sprouts are tender, about 15 minutes. Remove bay leaves and serve soup hot.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

344 calories; calories from fat 37%; protein 19g; fat 14g; saturated fat 4.3g; carbohydrates 40g; fiber 8.1g; sodium 1054mg; cholesterol 35mg.
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