“I the LORD search the heart and test the mind,
to give every man according to his ways, according to the fruit of his deeds.
Never doubt the Lord knows the thoughts and tests the mind……He is aware of the motive and gives according to our ways. More responsibility, more challenges, more people to influence. Or less……
Brussel Sprout soup is a challenge for people who don’t like to try new things and whose minds are closed to the benefits of this bright green vegetable. Packed with vitamin C, and iron, it can fight inflammation and boost your immune system naturally. Peak flu season is the time to test this little fruit of the vegetable world.
Brussel Sprout Soup
1 12 ounce Bag of Frozen Brussel Sprouts
2 Cloves of Garlic (minced)
1 Pound of Italian Meatballs (Prepared and frozen on Preparation Day)
1 Washed, Peeled , and chopped Parsnip
3 Leeks, Rinsed, Chopped, (white part only)
2 Washed, Peeled, and chopped Carrots
1 32 ounce Box Beef Broth
2 Cups Water
1 Tbsp. Olive Oil
Sauté the garlic, leeks, Brussel sprouts together in a large soup pot, until leeks are tender. Add the parsnip, carrots, meatballs, broth and water. Season with pepper and no salt seasoning to your taste. Bring to a boil, let simmer about 20-30 min until vegetables are tender.