Bratwurst Soup
AuthorEllsworth
DifficultyBeginner

Two Wisconsin staples - bratwurst and cheese - combine into a delicious and wholesome soup.

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Bratwurst Soup
Yields8 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
Ingredients:
 1 lb uncooked bratwurst links, casings removed
 ½ cup chopped onion
 1 medium carrot, chopped
 2 cans (15-1/2 ounces each) navy beans, rinsed and drained
 ¼ cup pickled jalapeno slices, chopped (mild or hot, based on preference)
 ½ tsp pepper
 2 cups reduced-sodium chicken broth
 ¼ cup all-purpose flour
 5 ½ cups 2% milk, divided
 8 oz Wohlt Creamery American Cheese
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.

Recipe adapted from Taste of Home.

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Ingredients

Ingredients:
 1 lb uncooked bratwurst links, casings removed
 ½ cup chopped onion
 1 medium carrot, chopped
 2 cans (15-1/2 ounces each) navy beans, rinsed and drained
 ¼ cup pickled jalapeno slices, chopped (mild or hot, based on preference)
 ½ tsp pepper
 2 cups reduced-sodium chicken broth
 ¼ cup all-purpose flour
 5 ½ cups 2% milk, divided
 8 oz Wohlt Creamery American Cheese

Directions

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.

Bratwurst Soup