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Recipe adapted from Taste of Home.

Bratwurst Soup

Bratwurst Soup

Two Wisconsin staples - bratwurst and cheese - combine into a delicious and wholesome soup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Course: Soup
Ingredients Method

Ingredients
  

Ingredients:
  • 1 lb 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 (mild or hot, based on preference)
  • 1/2 tsp pepper
  • 2 cup reduced-sodium chicken broth
  • 1/4 cup all-purpose flour
  • 1-1/2 cup 2% milk, divided
  • 8 oz Wohlt Creamery American Cheese

Method
 

Instructions:
  1. 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.
  2. 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.

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