Bratwurst and Vegetable Soup

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

Minutes

Total Time

35

Minutes

Makes

5

servings

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 GlenĀ® 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.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Pumpernickel bread or rolls would be perfect to serve with this German- inspired soup.

Nutrition Information:

1 Serving (1 Serving (About 1 1/3 Cups))
  • Calories 320
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 1560mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 8g,
    • Sugars 7g),
  • Protein 16g;
Percent Daily Value*:
    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.