Brussel Sprout and Sausage Soup

By á-23845

Ingredients

• 1 pound brussels sprouts
• 1/2 pound andouille sausage
• 1 teaspoon olive oil
• 3 large red potatoes
• 2 bay leaves
• 1 teaspoon caraway seeds
• 4 cups reduced-sodium chicken broth

Preparation

Step 1

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

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.

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

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 brussel sprouts are tender, about 15 minutes. Remove bay leaves and serve soup hot.