Food
Brussels, Potato and Tomato Soup
By Yankee Magazine|Oct 05 2004|
This soup was created on New Year’s Day 2004. It is very simple to make and can be done within an hour and a half.
Yield:
About 6 servings
Ingredients
1 medium onion, diced
3 garlic cloves, minced
1 celery stalk, sliced
2 tablespoons plus 4 cups water
1 tablespoon virgin olive oil
1 large carrot, quartered and sliced
4 medium red potatoes, quartered and sliced
1 6-ounce can salt-free tomato paste
6 brussels sprouts, cleaned and quartered
1 tablespoon low-salt soy sauce
1 tablespoon dried basil
1 tablespoon dried tarragon
1/2 teaspoon celery seed
Instructions
Place 2 tablespoons water into large soup pot. Add onion, garlic and celery. Stir and saut
Notes
Serve with cornbread or rye bread.
