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
Bratwurst Soup
Bratwurst Soup
Prep Time
10 min
Cook Time
25 min
Yield
8 servings (2 quarts)
Ingredients
- 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
Directions
- 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.
- 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.
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