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My review
Bratwurst Soup
Barry Heuser
"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."
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Ingredients
1 h 20 m servings 334 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 334 calories; 13.9 g fat; 39.6 g carbohydrates; 12.3 g protein; 27 mg cholesterol; 1347 mg sodium. Full nutrition
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Reviews
Read all reviews 4955 Ratings
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Most helpful positive review
12/9/2014
This one's made it to my permanent cookbook. I cooked it just as the recipe calls for and it turned out wonderfully! This makes a TON of soup - like 10-15 servings. You may want to cut it back i...
Most helpful critical review
11/25/2017
I made it and followed the recipe, but I’m guessing the type of bratwurst makes a difference. The bratwursts we used were excellent on their own, but didn’t taste well with the soup.
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12/9/2014
This one's made it to my permanent cookbook. I cooked it just as the recipe calls for and it turned out wonderfully! This makes a TON of soup - like 10-15 servings. You may want to cut it back i...
10/27/2014
Delicious. Next time I'll add more sausage. Don't be afraid of that cayenne - it looks like a lot but it's just the right amount for this big quantity of soup.
5/28/2015
Really hearty and full of vegetables! I had some left over sauerkraut so I threw that in too!
1/13/2016
I made 1/2 recipe for my small family, using leftover brats (I had three). In the future, I would use at least one more brat for the 1/2 recipe. This is a very hearty soup. For a Paleo version...
1/30/2015
Great recipe made it on a larger scale at my work at a cafeteria kids loved it!!
4/7/2014
Very good! Followed the recipe exactly except I did use leftover brats from the Beer Brats recipe by Zach here.I cut this down to 8 servings and it was plenty for six with some leftovers. It see...
11/23/2013
This was so good and flavorful that the whole family ate it up and loved it! Didn't have all the fresh herbs, so I just used dried ones & it worked just fine.
11/12/2017
Day before grocery day, so I used leftover marinara sauce and small amounts of every veggie in the crisper. Used 5 brats but halved amounts of everything else. Then added a can of beer as the c...
12/29/2016
First of all, I was glad I read other reviews to know that this recipe makes a LOT of soup. I cut the recipe in half and even though I prepared it for a family gathering, was glad I did. I sti...