German Brat Vegetable Soup




2 lbs. Swiss Meats German Bratwurst, cooked and sliced
2 gal. Beef Stock
3 ribs celery, diced
3 whole carrots, peeled and sliced
2 lbs. rutabagas, peeled and sliced
2 whole turnips, peeled and sliced
2 whole parsnips, peeled and sliced
2 medium tomatoes, diced
2 cups green beans, frozen
1 whole acorn squash, peeled and cubed
1 medium onion, diced
1 2/3 cup quick cooking barley
1 1/2 cup corn, canned or frozen
1/2 head cabbage, coarsely chopped
2 Tbsp. garlic, minced
salt and pepper to taste
Grill or cook bratwurst in a skillet over a low to medium heat, turning frequently until browned on all sides and has an internal temperature of 162 degrees. Slice into 1/4" pieces. In a large stock pot, bring the broth to a boil then add all the ingredients. Cover and simmer until the vegetables and barley are tender.
From the Swiss Family Recipe Archives
Share with your friends

Ingredients and Method
Ingredients
Method
Products you will need
Reviews
Write Your Own Review