Bratwurst Soup

Total Time

Prep: 10 min. Cook: 25 min.


8 servings (2 quarts)

Updated: Nov. 20, 2023
I came up with this recipe one day when I had some leftover bratwurst. It has been a favorite of my husband's ever since and is requested whenever the guys are hanging out. —Anna Miller, Churdan, Iowa


  • 1 pound uncooked bratwurst links, 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 American cheese


  1. In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain.
  2. 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 1 cup milk. Add cheese; cook and stir over low heat until melted.

Nutrition Facts

1 cup: 468 calories, 25g fat (11g saturated fat), 53mg cholesterol, 1322mg sodium, 33g carbohydrate (5g sugars, 6g fiber), 25g protein.