- 12 cups chicken broth
- 1 cup chopped fresh green beans
- 1 1/4 cups cubed turnips
- 1/2 cup chopped leeks
- 1/2 cup chopped carrots
- 1/3 cup barley
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half
- 1/2 cup chopped green bell pepper
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup butter
- 1/2 cup all-purpose flour
- Measure the chicken broth into a large soup pot. Bring to a boil. Add the beans, turnips, leeks, carrots and barley; simmer over medium heat for 30 minutes. Add the Brussels sprouts and green pepper. Season with salt and pepper. Simmer until the sprouts are tender, about 30 minutes more.
- Melt the butter in a small saucepan over medium heat, stirring until it starts to brown. Whisk in the flour until smooth. Stir this into the soup and simmer until thickened, about 10 minutes.