Brussels, Potato and Tomato Soup


1 medium onion, diced
3 garlic cloves, minced
1 celery stalk, sliced
2 tablespoons plus 4 cups water
1 tablespoon virgin olive oil
1 large carrot, quartered and sliced
4 medium red potatoes, quartered and sliced
1 6-ounce can salt-free tomato paste
6 brussels sprouts, cleaned and quartered
1 tablespoon low-salt soy sauce
1 tablespoon dried basil
1 tablespoon dried tarragon
1/2 teaspoon celery seed


Place 2 tablespoons water into large soup pot. Add onion, garlic and celery. Stir and saute over medium heat for about 5 minutes.

Add remaining 4 cups water and the rest of the ingredients to the pot. Bring to a slow boil. Lower heat and simmer for one hour, covered.


About 6 servings

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