BRATS AND BEANS SOUP

Brats and Beans Soup image

Browned and crumbled bratwurst and navy beans come together in a cheesy, cream-based soup that's perfect for cold fall and winter days. Carrots and spinach add color and additional nutritional value. Pair it with corn muffins and a beer or cider!

Provided by Heather Savage

Time 35m

Yield 7

Number Of Ingredients 11

Ingredients

1 (19.8 ounce) package bratwurst sausages
2 medium carrots, chopped
1 medium onion, chopped
3 cups cooked navy beans
2 cups chicken broth
¼ cup pickled jalapeno pepper slices, chopped
1 ½ cups milk, divided
¼ cup all-purpose flour
1 (8 ounce) package shredded Cheddar cheese
2 cups torn fresh spinach
salt and ground black pepper to taste

Steps:

Remove and discard bratwurst casings. Cook bratwurst, carrots, and onion in a large skillet over medium-high heat until bratwurst is browned and crumbly, about 7 minutes. Add cooked navy beans, chicken broth, and jalapenos; bring to a boil.
Whisk 1/2 cup milk with flour; add to soup and stir until thickened, about 3 minutes. Reduce heat. Add remaining 1 cup milk and shredded Cheddar cheese; stir until cheese is melted.
Stir in spinach and cook until wilted, 1 to 2 minutes. Season with salt and pepper.

Nutrition Facts : Calories 555.1 calories, Carbohydrate 34.5 g, Cholesterol 87.5 mg, Fat 34 g, Fiber 9.3 g, Protein 27.2 g, SaturatedFat 15.9 g, Sodium 1548.7 mg, Sugar 5.2 g