Iain Bagwell; Karen Shinto
Prep and Cook Time
45 Mins
Yield
Makes 4 servings

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.

How to Make It

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

Note: Nutritional analysis is per serving.

Ratings & Reviews

Hearty soup

JasonBurn
March 04, 2017
Brothy & chunky soup with delicious umami flavor.  If you're so inclined, it can probably be lightened by reducing to 6 oz sausage and/or subbing chicken or turkey andouille.  I browned the brussels sprouts after the sausage had been cooking for a few minutes.  Didn't have caraway seeds (and probably wouldn't like the flavor of those anyway), so used a combo of cumin seeds and mustard seeds, which worked well.  This recipe produced about 10 cups of soup for me.

deannelc's Review

saydee3
November 16, 2014
This soup is a staple in our house during the winter. Even those who think they don't like Brussels sprouts like this meal. The only modification that I make is to add a splash of white wine vinegar & a bit of salt & pepper at the end.

sukeedog's Review

Tomcooks
May 04, 2013
N/A

becmt4's Review

blumoonqueen
February 11, 2013
my entire family loved it. I substituted coconut oil for olive oil for flavor. And I added bacon (everything is better with bacon:)

JasonBurn's Review

fitsari37
November 12, 2012
I've made this several times. The spicier the sausage, the better this soup tastes. Conecuh hot and spicy smoked sausage is the best so far. When using a milder sausage, it's great with fresh ground black pepper.

purpledaizy's Review

veryslowcook
September 18, 2012
I made this soup but I used hot andouille sausage instead and it I like it. If you like spicy food use the hot. Also, slicing the sausage became impossible after I removed the casing so I chopped it up. Overall, very good soup for a cold day.

saydee3's Review

sukeedog
November 07, 2011
This recipe is amazing. I made it tonight using frozen Brussels sprouts and some really amazing andouille from Jacob's in La Place, LA and it was absolutely perfect. It took about 20ish minutes and tasted like something that had cooked for hours. This will be in regular rotation during the winter. Delicious!!

sharmaho's Review

deannelc
December 12, 2009
We have made this dish often for our children, this is the only way they will eat brussel sprouts and they often ask for it. Delicious!

fitsari37's Review

becmt4
December 01, 2009
Both me and my husband love this recipe. I like how the sausage gives a hint of spice in the background. It's perfect for cold fall or winter night. Definitely a staple recipe around our house!

Tomcooks's Review

purpledaizy
September 21, 2009
Excellent soup! Made with cabbage instead of brussels sprouts is a good option, and with or without the sausage is good too. So good I had to find the receipe online since I let someone borrow my magazine with the receipe!