Brats and Beans Soup

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!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 555 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Stir in spinach and cook until wilted, 1 to 2 minutes. Season with salt and pepper.