About this recipe:A hearty vegetable soup, which is perfect for those cold winter nights. Green beans, turnips, leeks, carrots, Brussels sprouts, green pepper and barley are simmered together in a chicken stock.
3 litres chicken stock
115g fresh green beans, chopped
150g turnips, cubed
50g leeks, chopped
65g carrots, chopped
65g pearl barley
675g Brussels sprouts, trimmed and cut in half
75g green pepper, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
60g plain flour
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Place chicken stock in a large stock pot and bring to the 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.
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.