Bratwurst Soup recipe
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Ingredients
- 5 fresh bratwurst sausages 2 tablespoons olive oil 2 onions, chopped 4 carrots, sliced 4 ribs celery, chopped 2 teaspoons chopped garlic 2 (32 ounce) cartons chicken broth 1 (14.5 ounce) can diced tomatoes 1 cup chopped fresh basil ¼ cup chopped fresh flat-leaf parsley 2 teaspoons ground thyme ½ teaspoon cayenne pepper 6 potatoes, cut into cubes 2 (15 ounce) cans cannellini beans, drained and rinsed 12 ounces spinach, coarsely chopped, or more to taste
Nutrition Info
- 333.9 caloriescarbohydrate: 39.6 gcholesterol: 27.3 mgfat: 13.9 gfiber: 7.7 gprotein: 12.3 gsaturatedFat: 4.5 gservingSize: -sodium: 1347.1 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Bratwurst Soup
Directions
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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.