1. |
Slice brussels sprouts in half length-wise, cut leeks and mushrooms into bite-sized slices. |
2. |
Place brussels sprouts leeks and mushrooms into a large frying pan with the olive oil, salt and pepper. Cook over medium heat until the leeks begin to brown and the leek and mushrooms soften. |
3. |
Bring broth, water and bouillon cubes to a boil in a large pot. |
4. |
Chop all other veggies into bite-sized pieces. |
5. |
When the pot is boiling, add all veggies, including the brussels sprouts, leeks and mushrooms. |
6. |
Simmer for about 1 hour, longer if possible. |