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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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A What I have on hand and need to use up right now recipe. Substitute stock of choice for water and bouillon cubes. Yield, cook time and servings are estimates. Ingredients:
10 -20 brussels sprouts (ends sliced off and quartered) |
2 carrots (sliced or diced) |
1 cup frozen corn kernels |
1 onion, diced |
8 -12 cups water |
4 bouillon cubes (i used not beef) |
2 tablespoons oil (for sauteing the onion) |
1 cup nutritional yeast |
Directions:
1. Heat 2 cups of the 8-12 cups of water and dissolve the bouillon cubes in it. Set aside.
2. Saute onion in oil in large pot.
3. Add remaining ingredients, including the water and bouillon water.
4. Bring to boiling, then cover and reduce to simmer for 1-2 hours until sprouts and carrots are tender, as you prefer.
5. Adjust seasonings.
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