Bratwurst Soup

Name: Bratwurst Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings (2 quarts)
Ingredients: 1 pound Johnsonville® Original Brats, casings removed; 1/2 cup chopped onion; 1 medium carrot, chopped; 2 cans (15-1/2 ounces each) navy beans, rinsed and drained; 1/4 cup pickled jalapeno slices, chopped; 1/2 teaspoon pepper; 2 cups reduced-sodium chicken broth; 1/4 cup all-purpose flour; 1-1/2 cups 2% milk, divided; 12 slices process American cheese

I came up with this recipe one day when I had some leftover bratwurst. It's been a favorite of my husband's ever since and is requested whenever the guys are hanging out. —Anna Miller, Churdan, Iowa

Ingredients

1 pound Johnsonville® Original Brats, casings removed
1/2 cup chopped onion
1 medium carrot, chopped
2 cans (15-1/2 ounces each) navy beans, rinsed and drained
1/4 cup pickled jalapeno slices, chopped
1/2 teaspoon pepper
2 cups reduced-sodium chicken broth
1/4 cup all-purpose flour
1-1/2 cups 2% milk, divided
12 slices process American cheese

Directions

In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until no longer pink, 5-7 minutes; drain.
Stir in beans, jalapeno, pepper and broth; bring to a boil. Whisk together flour and 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining milk. Add cheese; cook and stir over low heat until melted.