Bratwurst Soup
https://www.tasteofhome.com/recipes/bratwurst-soup/
I came up with this recipe one day when I had some leftover bratwurst. It's been a favorite of my husband's ever since and is requested whenever the guys are hanging out. —Anna Miller, Churdan, Iowa
TOTAL TIME: Prep: 10 minutes.
Cook: 25 minutes.
YIELD: 8 servings (2 quarts)
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
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.
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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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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