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