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Bratwurst and Vegetable Soup

Bratwurst and Vegetable Soup
  • Prep 35 min
  • Total 35 min
  • Servings 5
Bratwurst adds a smoky flavor to this simple, hearty soup. It's ready to serve in 35 minutes.
September 8, 2011

Ingredients

  • 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

  • 1
    In 3-quart saucepan, cook and stir caraway seed 1 to 2 minutes over medium heat until toasted.
  • 2
    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.

No nutrition information available for this recipe
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