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Bratwurst Stew

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.
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    10 servings

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.
Nutrition Facts
1 each: 229 calories, 12g fat (4g saturated fat), 26mg cholesterol, 917mg sodium, 20g carbohydrate (5g sugars, 6g fiber), 12g protein.

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