Brats & Beans Soup

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Browned and crumbled bratwurst and navy beans come together in a cheesy cream-based soup 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!

Submitted by Heather Savage
Published on August 24, 2021
Recipe Placeholder Image
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
6
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Ingredients

  • 4 links Bratwurst, removed from casings

  • 1 small-medium onion, chopped

  • 2 medium carrots, chopped

  • 3 cups cooked navy beans, drained

  • 1/4 cup pickled jalapeno slices, chopped

  • 2 cups chicken broth

  • 1-1/2 cups milk, divided

  • 1/4 cup all-purpose flour

  • 8 ounces Cheddar cheese, shredded

  • 2 cups torn spinach or Swiss chard

  • Salt and pepper to taste

Directions

  1. Brown Bratwurst in a pot with carrots and onion.

  2. Add broth, jalapenos, and beans. Bring to a boil.

  3. Whisk together 1/4 cup all-purpose flour with 1/2 cup milk. Add to soup. Stir until thickened.

  4. Reduce heat. Add remaining 1 cup milk and shredded Cheddar. Stir until cheese is melted.

  5. Stir in spinach or Swiss chard and cook until greens are wilted. Season to taste with salt and pepper.