Given a challenge by a friend to create a recipe that would use her four favorite foods - potatoes, brussels sprouts, broccoli and green beans in the same dish, I decided that a soup would be the easiest.
This take on a classic winter vegetable stew provides the goodness of a hot, tasty soup to warm the chilly evenings.
- 5 medium red potatoes, washed and diced, skins on
- 8 to 10 brussels sprouts, halved
- 1 small head of broccoli cut into florettes
- 2 cups of green beans, cut into 1 inch pieces
- 1/2 large onion, coarse chopped
- 4 1/2 cups of low salt vegetable stock
- 2 teaspoons of carroway seeds
- 1 tablespoon of dried oregano
- 4 veggie Italian sausage links*, browned and sliced
- sea salt and pepper to taste
- In a large Dutch oven or stock pot, bring 4 1/2 cups of vegetable stock to a boil. Add the carroway seeds, onions and potatoes. Reduce heat to a rolling simmer. Cover and cook for 10 minutes.
- In the meantime, place the green beans in a steamer. Add the dried oregano and steam until tender - about 10 minutes. Brown the sausage, cool and slice.
- After the potatoes have cooked for 10 minutes add the brussels sprouts and cook for another 10 minutes. Then add the broccoli florettes, the steamed green beans and oregano, and the veggie sausage. Allow to cook another 5 minutes. Test that beans are tender and adjust cooking time by a few minutes if necessary.
|Amount Per Serving||%DV|
|Serving Size 767g|
|Recipe makes 4 servings|
|Calories from Fat 51||11%|
|Total Fat 5.75g||7%|
|Saturated Fat 1.22g||5%|
|Trans Fat 0.0g|
|Total Carbs 83.97g||22%|
|Dietary Fiber 18.9g||63%|