BRATWURST AND VEGETABLE SOUP
Bratwurst adds a smoky flavor to this simple, hearty soup. It's ready to serve in 35 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, cook and stir caraway seed 1 to 2 minutes over medium heat until toasted.
- Stir in remaining ingredients; increase heat to high. Heat to boiling; reduce heat. Cover; simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.
Nutrition Facts : Calories 320, Carbohydrate 33 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 8 g, Protein 16 g, SaturatedFat 5 g, ServingSize 1 Serving (About 1 1/3 Cups), Sodium 1560 mg, Sugar 7 g, TransFat 0 g
BRATWURST SOUP
I came up with this recipe one day when I had some leftover bratwurst. It has been a favorite of my husband's ever since and is requested whenever the guys are hanging out. -Anna Miller, Churdan, Iowa
Provided by Taste of Home
Time 35m
Yield 8 servings (2 quarts)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 468 calories, Fat 25g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1322mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein.
BRATWURST SOUP
This is a very flavorful, and hearty soup. It is great comfort food for those really cold nights. I made this for a Lent Soup/Salad dinner - literally making it up as I went a long. It was a HUGE success and everyone wanted to know exactly what I threw into the pot.
Provided by itscolleen
Categories < 30 Mins
Time 20m
Yield 25 serving(s)
Number Of Ingredients 17
Steps:
- In a large sauce pan heat oil. Slice up bratwurst and brown in pan, add onions, green peppers, oregano, basil, and fresh ground black pepper.
- When it becomes very fragrant add chicken broth and salsa. Fill salsa jar with water and add to pot. Add in all beans, tomato, and jar of sauce. Fill jar with water and add to pot. (You need lots of water before you add the pasta.) Empty package of chilli seasoning (or about 8 TB of chilli seasonings.).
- Bring to a rapid boil. Add box of spiral pasta (can be substituted with any large pasta like shells, bowties, or ziti.)Boil and Stir for about 5 minutes until pasta is tender. Most of the water will cook down and make the soup very hearty.
- Enjoy.
Nutrition Facts : Calories 507.7, Fat 33.7, SaturatedFat 11.3, Cholesterol 81, Sodium 1270.1, Carbohydrate 29.1, Fiber 5.2, Sugar 3.1, Protein 21.9
SUMMER VEGETABLE SOUP WITH ANDOUILLE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring often, until browned, about 5 minutes. Transfer to a plate using a slotted spoon.
- Add the potatoes, wax beans, green beans, corn, tomato paste, thyme, 3/4 teaspoon salt and a few grinds of pepper to the pot and stir to coat. Add 4 cups water and the chicken broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 15 minutes.
- Add the sausage to the pot and return the soup to a simmer; season with salt. Top each serving with the tomato, parsley and a drizzle of olive oil.
Nutrition Facts : Calories 390 calorie, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 50 milligrams, Sodium 900 milligrams, Carbohydrate 33 grams, Fiber 5 grams, Protein 24 grams, Sugar 8 grams
SAUSAGE-AND-VEGETABLE STEW
Provided by Food Network Kitchen
Categories main-dish
Time 46m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.
- Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.
- Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.
ITALIAN SAUSAGE VEGETABLE SOUP
Make and share this Italian Sausage Vegetable Soup recipe from Food.com.
Provided by eboyd
Categories Cheese
Time 1h30m
Yield 1 pot soup, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Use bulk sausage or remove the casings from the sausage and discard.
- Brown the sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink and has rendered most of its fat.
- Spoon out most of the fat from the cooked sausage and discard.
- Add the onions and garlic and cook, stirring,until soft but not browned.
- Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil.
- When the soup in boiling, add the orzo and cook for 20 minutes.
- Season to taste with salt and pepper.
- Serve in heavy soup bowls.
- If desired, sprinkle Parmesan cheese over each serving.
- To prepare in advance: Like most hearty soups, this tastes best if it is cooled, refrigerated overnight, then reheated to serve.
- It may also be frozen.
Nutrition Facts : Calories 460.5, Fat 25.7, SaturatedFat 9.7, Cholesterol 53, Sodium 1733.4, Carbohydrate 26.7, Fiber 3.8, Sugar 8.6, Protein 27
BRATWURST SOUP
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.
Provided by Barry Heuser
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 39.6 g, Cholesterol 27.3 mg, Fat 13.9 g, Fiber 7.7 g, Protein 12.3 g, SaturatedFat 4.5 g, Sodium 1347.1 mg, Sugar 5.5 g
BRATWURST POTATO SOUP
My husband, Frank, a former Army cook, adapted this nourishing chowder from my mother's homemade potato soup. We've created recipes as a team for over 50 years. Our motto is, "The couple who cooks together, stays together."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven or soup kettle, combine the bratwurst, potatoes, water, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage. Cover and simmer for 10-15 minutes or until vegetables are tender., Stir in 2-1/2 cups milk. Combine flour and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.
Nutrition Facts : Calories 288 calories, Fat 19g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 567mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.
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