Bratwurst Soup
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
- 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
Reviews
Very good! I made the recipe as written except I left out the jalapeños- did not have any. Will make this again. Joyce Moynihan. Volunteer Field Editor
Cheese??
Made this exactly as listed, turned out great! Was a hit with the family. We’ll try it with different flavors of brats next.
Absolutely delicious! Didn't have Navy beans so used cannellini beans and a little more jalapenos as we love things spicy. Will definitely be making this often.
Made this Bratwurst Soup close to the listed recipe and it was good. I was surprised how creamy the soup was. Only modifications I made were I only had about 5 pickled jalapenos which I diced, didn't have navy beans, so I diced a small potato and par boiled it and a pinch of caraway seed which was added just prior to when the broth was added. I used deli sliced American Cheese.
It was GREAT !, Yes, I did alter it a bit. I reduced the pepper and added Tabisco - Chilpote flavor - 1/4 teaspoon.