We often have this soup on Sunday afternoons in the winter. It is quick and easy, hearty and filling. Serve it with fresh hot homemade biscuits or fresh bread. Yumm. Real comfort food.
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Mexican food was never a regular part of my life until Ben also became a regular. See, my family's choice restaurant and food was Italian as I was growing up.
Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They'll be thin enough to get a deep caramelized sear quickly but still keep a good crunch.
