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