Recipe: Bratwurst and Veggie Soup


Here is the first recipe I’m recommending.  It’s for a Bratwurst and Vegetable Soup. Since fall is right around the corner I know you will want to stock up on some delicious soup recipes for the new season.

I’ll be honest. I’m not sure where I got this recipe from.  I think it was from an old soup only cookbook.  My husband and I love this soup.  I look forward to hearing how you like it too!


1 Tsp. Caraway seeds

1 Medium Baking Potato, peeled and cut into 1/2 ” pieces making 1 cup.

3/4 cup fresh green beans (about 4 oz) cut into 1″ pieces. *I use frozen.

1 cup baby carrots

1/4 cup chopped fresh parsley

1/4 tsp pepper

2 cups reduced sodium beef broth

4 smoked beef brats cut into 1/2″thick slices (about 1 1/2 cups)

1 can 15.5 oz great northern beans, drained

1 can 14.5 oz diced tomatoes with garlic and onion, undrained



In a saucepan cook and stir caraway seed for 1 to 2 minutes over medium heat until toasted.

Stir in remaining ingredients.

Increase heat to high t boiling.  Then reduce heat.

Cover and simmer for 15-20 minutes or until veggies are tender.

Enjoy with a salad or rolls!

Let me know how this went!



Leave a Reply