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Bratwurst Stew Recipe

Using leftover brats hurries along the preparation of this satisfying stew from Deborah Elliott of Ridge Springs, South Carolina. "When time is short, this flavorful combination is so good and so easy, I usually have all the ingredients handy," she adds.

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Bratwurst Stew Recipe

Prep: 20 min. Cook: 25 min.

Yield: 8-10 Servings

20 25 45

Ingredients

2 cans (14-1/2 ounces each) chicken broth
4 medium carrots, cut into 3/4-inch chunks
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, chopped
1/2 to 1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 to 1/2 teaspoon garlic powder
3 cups chopped cabbage
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
5 fully cooked bratwurst links, cut into 3/4-inch slices

Directions

In a large saucepan, combine the broth, carrots, celery, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the cabbage; cover and cook for 10 minutes. Stir in beans and bratwurst; heat through. Yield: 10 servings.

Nutritional Facts 1 serving equals 229 calories, 12 g fat (4 g saturated fat), 26 mg cholesterol, 917 mg sodium, 20 g carbohydrate, 6 g fiber, 12 g protein.

Originally published as Bratwurst Stew in Quick Cooking May/June 2000, p52

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Reviewed on Dec. 16, 2011 by morningjavas

Very tasty stew. Even better the next day.

Would make it again and again!!!

Reviewed on Sep. 18, 2009 by Annelies

This was very easy to fix, my husband is not a soup eater and he thought it was "out of this world" I changed the meat, I used Kielbalsa sausage and it turned out wonderful!! The recipe serves 8 I took half of the soup and froze it and fixed it a week later, I thought it was even better the second time. Thank you for your recipe, I will make this many, many more times.