Bratwurst Soup
Two Wisconsin staples - bratwurst and cheese - combine into a delicious and wholesome soup.
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
Instructions
Instructions:
- 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.
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