Bratwurst and Vegetable Soup

Bratwurst adds a smoky flavor to this simple, hearty soup. It's ready to serve in 35 minutes.

  • Prep Time 35 min
  • Total Time 35 min
  • Servings 5

Ingredients

1
teaspoon caraway seed
1
medium baking potato, peeled, cut into 1/2-inch pieces (1 cup)
3/4
cup fresh green beans (about 4 oz), cut into 1-inch pieces
1
cup ready-to-eat baby-cut carrots
1/4
cup chopped fresh parsley
1/4
teaspoon pepper
2
cups reduced-sodium beef broth
4
smoked beef bratwurst (from 12-oz package), cut into 1/2-inch-thick slices (about 1 1/2 cups)
1
can (15.5 oz) great northern beans, drained
1
can (14.5 oz) Muir Glen™ organic diced tomatoes with garlic and onion, undrained
  • 1 In 3-quart saucepan, cook and stir caraway seed 1 to 2 minutes over medium heat until toasted.
  • 2 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.

Expert Tips

Pumpernickel bread or rolls would be perfect to serve with this German- inspired soup.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (About 1 1/3 Cups)
Calories
320
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
1560mg
1560%;
Total Carbohydrate
33g
33%
(Dietary Fiber
8g
8%
  Sugars
7g
7%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
20%;
Calcium
15%;
Iron
25%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.