Follow Me on Pinterest

Sunday, February 26, 2017



1 lb. Brussels sprouts chopped
½ cup of celery  chopped
1  red and yellow sweet bell pepper, deseeded and chopped
1  carrot, chopped
1  small onion, chopped

1 clove garlic chopped fine
1 can petite diced tomatoes
1-2 tbsp. butter
5-6 cups of chicken broth

1 package dry chicken gravy
1/2 cup instant brown rice
1 Bay leaf
1 pinch Nutmeg
Salt and pepper

Cut off the end of each sprout and chop fine...

In a soup pot, heat the butter and sauté onion, brussel sprouts,garlic, peppers,celery, and carrot
for 3 to 5 min. 

Pour in the chicken broth, entire can of petite tomatoes with the juice,  chicken gravy packet,and bay leaf bring to a boil stirring frequently. 

Reduce the heat to simmer /low , cover the pot and cook 1 hour. Add rice, and nutmeg as well as salt/ pepper to taste and continue to cook 10 more minutes.


*Special Note...Meat may be added to this soup for a more heartier    variety...sausage,chicken,hamburger,ham, etc.