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Brussels, Potato and Tomato Soup

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Brussels, Potato and Tomato Soup

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

Additional Notes:

Serve with cornbread or rye bread.
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