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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


  • 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


  • 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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  • morningjavas
    Dec 16, 2011

    Very tasty stew. Even better the next day.Would make it again and again!!!

  • Annelies
    Sep 18, 2009

    This was very easy to fix, my husband is not a soup eater and he thought it was "out of this world" I changed the meat, I used Kielbalsa sausage and it turned out wonderful!! The recipe serves 8 I took half of the soup and froze it and fixed it a week later, I thought it was even better the second time. Thank you for your recipe, I will make this many, many more times.

  • lorieh03
    Oct 5, 2008

    No comment left