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 & sliced
2 lbs. rutabagas, peeled and julienne
2 whole turnips, peeled and diced
2 whole parsnips, peeled and diced
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 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.

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