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Olivia

Vegetable Soup with Brussels Sprouts

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Vegetable soup with Brussels sprouts and beans cooked in a simple herb broth for a comforting vegetarian meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 127
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 4 cups vegetable broth
  • 2 cups Brussels sprouts trimmed and halved
  • 1 can 15 oz white beans, drained and rinsed
  • 2 tablespoons fresh parsley chopped

Equipment

5 Quart Pot
5 Quart Pot
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03/04/2026 09:02 am GMT
Small Stew Pot

Cooking Instructions
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery and cook until softened.
  3. Stir in garlic, salt, pepper, and thyme and cook for 30 seconds.
  4. Add vegetable broth and bring to a simmer.
  5. Add Brussels sprouts and cook for 15 minutes.
  6. Stir in white beans and cook for 5 minutes.
  7. Remove from heat and sprinkle with parsley.

Nutrition

Calories: 127kcalCarbohydrates: 14gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 1063mgPotassium: 358mgFiber: 3gSugar: 6gVitamin A: 6118IUVitamin C: 45mgCalcium: 50mgIron: 1mg

Notes

Slice Brussels sprouts evenly for even cooking.
Any cooked beans can be used.
Soup thickens slightly as it rests.

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