Taste of Home
Bratwurst Soup
TOTAL TIME: Prep: 10 min. Cook: 25 min.
YIELD: 8 servings (2 quarts)
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
Ingredients
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1 pound uncooked bratwurst links, casings removed
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1/2 cup chopped onion
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1 medium carrot, chopped
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2 cans (15-1/2 ounces each) navy beans, rinsed and drained
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1/4 cup pickled jalapeno slices, chopped
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1/2 teaspoon pepper
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2 cups reduced-sodium chicken broth
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1/4 cup all-purpose flour
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1-1/2 cups 2% milk, divided
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12 slices American cheese
Directions
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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.
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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.
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