Bratwurst Stew

Using leftover brats hurries along the preparation of this satisfying stew. When time is short, this flavorful combination is so good and so easy.


8 servings


2 (14.5 ounce) cans chicken broth
4 medium carrots, cut into 3/4 inch chunks
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon garlic powder
3 cups chopped cabbage
2 (15.5 ounce) cans great northern beans, rinsed and drained
5 fully cooked bratwurst links, cut into 3/4 inch slices


In a large saucepan, combine the broth, carrots, celery, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the cabbage; cover and cook for 10 minutes. Stir in beans and bratwurst; heat through.

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