Bratwurst Soup Recipes

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BRATWURST SOUP



Bratwurst Soup image

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

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 8 servings (2 quarts)

Number Of Ingredients 10

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

Steps:

  • 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 : Calories 468 calories, Fat 25g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1322mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein.

LENTIL AND BRATWURST STEW



Lentil and Bratwurst Stew image

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h15m

Yield 6

Number Of Ingredients 10

3 fresh bratwurst links
3 cups water
1 large leek, cut in half lengthwise, then crosswise into 1/2-inch pieces (3 cups)
1 medium stalk celery, sliced (1/2 cup)
1 medium carrot, sliced (1/2 cup)
1 cup dried green lentils, sorted, rinsed
1/2 teaspoon salt
1 cup Chianti or dry red wine
1 can (14.5 oz) diced tomatoes, undrained
2 cups fresh baby spinach leaves

Steps:

  • In 3-quart saucepan, cook bratwurst over medium heat until browned on all sides.
  • Carefully pour in 1 cup of the water. Heat to boiling. Reduce heat; cover and simmer 6 to 8 minutes, turning bratwurst occasionally, until no longer pink in center. Remove bratwurst from saucepan; cover and refrigerate. Discard cooking liquid.
  • Into same saucepan, pour remaining 2 cups water. Stir in all remaining ingredients except bratwurst and spinach. Heat to boiling. Reduce heat; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until lentils are tender.
  • Cut bratwurst into 1/2-inch slices; stir into stew. Cook about 3 minutes or until bratwurst is hot. Stir in spinach. Cook uncovered 1 to 2 minutes longer or just until spinach is wilted.

Nutrition Facts : Calories 300, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 7 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 4 g, TransFat 0 g

BRATWURST SOUP



Bratwurst Soup image

This is a very flavorful, and hearty soup. It is great comfort food for those really cold nights. I made this for a Lent Soup/Salad dinner - literally making it up as I went a long. It was a HUGE success and everyone wanted to know exactly what I threw into the pot.

Provided by itscolleen

Categories     < 30 Mins

Time 20m

Yield 25 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
2 lbs bratwursts
1 onion, sliced finely
1/2 cup green pepper, chopped
2 garlic cloves
2 tablespoons oregano
2 tablespoons basil
black pepper
15 ounces black beans, drained
15 ounces pinto beans, drained
15 ounces kidney beans, drained
16 ounces salsa
26 ounces tomato sauce (garden vegetable)
1 tomatoes, diced
14 ounces chicken stock
1 1/4 ounces chili seasoning mix, mix
12 ounces spiral shaped pasta

Steps:

  • In a large sauce pan heat oil. Slice up bratwurst and brown in pan, add onions, green peppers, oregano, basil, and fresh ground black pepper.
  • When it becomes very fragrant add chicken broth and salsa. Fill salsa jar with water and add to pot. Add in all beans, tomato, and jar of sauce. Fill jar with water and add to pot. (You need lots of water before you add the pasta.) Empty package of chilli seasoning (or about 8 TB of chilli seasonings.).
  • Bring to a rapid boil. Add box of spiral pasta (can be substituted with any large pasta like shells, bowties, or ziti.)Boil and Stir for about 5 minutes until pasta is tender. Most of the water will cook down and make the soup very hearty.
  • Enjoy.

Nutrition Facts : Calories 507.7, Fat 33.7, SaturatedFat 11.3, Cholesterol 81, Sodium 1270.1, Carbohydrate 29.1, Fiber 5.2, Sugar 3.1, Protein 21.9

BRATWURST SOUP



Bratwurst Soup image

This is a hearty, filling, cold-weather soup that makes a meal served with a crusty bread and light salad. The soup is just not the same if the brats are not grilled.

Provided by Barry Heuser

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 1h20m

Yield 12

Number Of Ingredients 15

5 fresh bratwurst sausages
2 tablespoons olive oil
2 onions, chopped
4 carrots, sliced
4 ribs celery, chopped
2 teaspoons chopped garlic
2 (32 ounce) cartons chicken broth
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh basil
¼ cup chopped fresh flat-leaf parsley
2 teaspoons ground thyme
½ teaspoon cayenne pepper
6 potatoes, cut into cubes
2 (15 ounce) cans cannellini beans, drained and rinsed
12 ounces spinach, coarsely chopped, or more to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill bratwursts until cooked through, about 5 minutes per side. Cool. Slice each bratwurst into 1/4-inch pieces.
  • Heat olive oil in a large pot over medium-high heat. Cook and stir onion, carrots, and celery in hot oil until onions are tender, 5 to 8 minutes. Stir garlic into onion mixture and cook until garlic is fragrant, 1 minute.
  • Stir chicken broth, tomatoes, sliced bratwurst, basil, parsley, thyme, and cayenne pepper into onion mixture. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
  • Mix potatoes into bratwurst mixture, bring to a boil, reduce heat to low and simmer until potatoes are almost cooked through, 15 minutes.
  • Stir beans and spinach into pot; simmer until heated through and potatoes are done, 5 to 10 minutes.

Nutrition Facts : Calories 333.9 calories, Carbohydrate 39.6 g, Cholesterol 27.3 mg, Fat 13.9 g, Fiber 7.7 g, Protein 12.3 g, SaturatedFat 4.5 g, Sodium 1347.1 mg, Sugar 5.5 g

BRATS AND BEANS SOUP



Brats and Beans Soup image

Browned and crumbled bratwurst and navy beans come together in a cheesy, cream-based soup that's perfect for cold fall and winter days. Carrots and spinach add color and additional nutritional value. Pair it with corn muffins and a beer or cider!

Provided by Heather Savage

Time 35m

Yield 7

Number Of Ingredients 11

1 (19.8 ounce) package bratwurst sausages
2 medium carrots, chopped
1 medium onion, chopped
3 cups cooked navy beans
2 cups chicken broth
¼ cup pickled jalapeno pepper slices, chopped
1 ½ cups milk, divided
¼ cup all-purpose flour
1 (8 ounce) package shredded Cheddar cheese
2 cups torn fresh spinach
salt and ground black pepper to taste

Steps:

  • Remove and discard bratwurst casings. Cook bratwurst, carrots, and onion in a large skillet over medium-high heat until bratwurst is browned and crumbly, about 7 minutes. Add cooked navy beans, chicken broth, and jalapenos; bring to a boil.
  • Whisk 1/2 cup milk with flour; add to soup and stir until thickened, about 3 minutes. Reduce heat. Add remaining 1 cup milk and shredded Cheddar cheese; stir until cheese is melted.
  • Stir in spinach and cook until wilted, 1 to 2 minutes. Season with salt and pepper.

Nutrition Facts : Calories 555.1 calories, Carbohydrate 34.5 g, Cholesterol 87.5 mg, Fat 34 g, Fiber 9.3 g, Protein 27.2 g, SaturatedFat 15.9 g, Sodium 1548.7 mg, Sugar 5.2 g

BRATWURST AND VEGETABLE SOUP



Bratwurst and Vegetable Soup image

Bratwurst adds a smoky flavor to this simple, hearty soup. It's ready to serve in 35 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 10

1 teaspoon caraway seed
1 medium baking potato, peeled, cut into 1/2-inch pieces (1 cup)
3/4 cup fresh green beans (about 4 oz), cut into 1-inch pieces
1 cup ready-to-eat baby-cut carrots
1/4 cup chopped fresh parsley
1/4 teaspoon pepper
2 cups reduced-sodium beef broth
4 smoked beef bratwurst (from 12-oz package), cut into 1/2-inch-thick slices (about 1 1/2 cups)
1 can (15.5 oz) great northern beans, drained
1 can (14.5 oz) Muir Glen™ organic diced tomatoes with garlic and onion, undrained

Steps:

  • In 3-quart saucepan, cook and stir caraway seed 1 to 2 minutes over medium heat until toasted.
  • Stir in remaining ingredients; increase heat to high. Heat to boiling; reduce heat. Cover; simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.

Nutrition Facts : Calories 320, Carbohydrate 33 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 8 g, Protein 16 g, SaturatedFat 5 g, ServingSize 1 Serving (About 1 1/3 Cups), Sodium 1560 mg, Sugar 7 g, TransFat 0 g

CHEESY BRATWURST AND BEER SOUP



Cheesy Bratwurst and Beer Soup image

Make and share this Cheesy Bratwurst and Beer Soup recipe from Food.com.

Provided by belkathy

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
1 cup finely chopped onion
1 cup celery, finely chopped
1 cup carrot, sliced
1/4 cup flour
1 lb potato, peeled and diced
6 cups chicken stock
1 (12 ounce) bottle beer
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
1/2 salt
1/4 teaspoon fresh ground black pepper
1 dash cayenne pepper
1/2 cup milk or 1/2 cup half-and-half
1 teaspoon Worcestershire sauce
2 cups cheddar cheese, grated
3 bratwursts, cooked and sliced

Steps:

  • Saute onion, celery, and carrot in olive oil in a large pot for 15 miutes, stirring occasionally.
  • Sprinkle the flour over the veggies and let cook for a minute.
  • Add the potatoes, stock, and beer and bring to a boil.
  • Cook 15 minutes or so, until potatoes become tender.
  • Add the spices and seasonings, milk and Worcestershire sauce.
  • Remove from heat and stir in the cheese until it is melted.
  • Ladle out about 2 cups of the veggies from the soup and puree them, and then pour them back inches.
  • Turn the heat back on to low.
  • Stir in the bratwurst and allow it to warm through.

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Top Asked Questions

How to cook bratwurst and cabbage soup?
Directions. In a Dutch oven or soup kettle, combine the bratwurst, potatoes, water, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage. Cover and simmer for 10-15 minutes or until vegetables are tender. Stir in 2-1/2 cups milk. Combine flour and remaining milk until smooth. Gradually stir into soup.
How to cook Bratwurst in a crock pot?
Stir chicken broth, tomatoes, sliced bratwurst, basil, parsley, thyme, and cayenne pepper into onion mixture. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes. Mix potatoes into bratwurst mixture, bring to a boil, reduce heat to low and simmer until potatoes are almost cooked through, 15 minutes.
How to cook bratwurst with potatoes and beans?
Mix potatoes into bratwurst mixture, bring to a boil, reduce heat to low and simmer until potatoes are almost cooked through, 15 minutes. Stir beans and spinach into pot; simmer until heated through and potatoes are done, 5 to 10 minutes.
What is Bratwurst sausage soup?
This bratwurst soup is loaded with potatoes, veggies, and a flavorful broth. It's simple to make, and you can definitely clean out the fridge with this recipe! This bratwurst sausage soup is very forgiving. You could throw in other veggies that you need to use up.

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