Bratwurst Soup

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 milk. Add cheese; cook and stir over low heat until melted.