Bratwurst Soup

10 ingredients
2 steps

Ingredients

  • 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

Directions

  1. 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. 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.

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