Brussels Sprouts And Sausage Soup

• 1 pound brussels sprouts
• 1/2 pound andouille sausage
• 1 teaspoon olive oil
• 3 large red potatoes
• 2 bay leaves
• 1 teaspoon caraway seeds
• 4 cups reduced-sodium chicken broth

1. Trim ends off brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside.
2. Remove casing from sausage and cut into 1/4-in.-thick slices. Put olive oil and sausage in a medium pot over medium-high heat and cook, stirring occasionally, until sausage is well browned, about 7 minutes.
3. Meanwhile, peel potatoes and cut into roughly 1/2-in. pieces.
4. When sausage is browned, add bay leaves and caraway seeds to the pot. Cook, stirring, until fragrant, about 1 minute. Add potatoes, broth, and 1 cup water. Bring to a boil. Add brussels sprouts. Partially cover pot and reduce heat to low or medium-low to maintain a steady simmer. Cook soup until potatoes and brussels sprouts are tender, about 15 minutes. Remove bay leaves and serve soup hot.
5. Note: Nutritional analysis is per serving.

brussels sprouts, sausage, olive oil, red potatoes, bay leaves, caraway seeds, chicken broth

Taken from www.myrecipes.com/recipe/brussels-sprouts-sausage-soup (may not work)