German Festival Soup
This rustic soup, a perfect accompaniment to any cold-weather meal, is also hearty enough to serve as a main course. Combining our savoury Original Recipe Bratwurst Sausage and classic vegetables in a warm, perfect-for-fall soup, this dish will be a couple a staple of your fall to winter lifestyle.
What You Need
- Prepare sausages according to package instructions. Cut into 1/4 inch coins.
- Pour the broth into large stockpot. Add the rutabagas, turnips, sqash, and onion. Bring to a boil over high heat. Add the tomatoes, beans, celery, carrots, corn, cabbage, barley, and garlic. Season to taste with salt and pepper. Cover, and reduce heat to medium-low. Simmer for 25 to 30 minutes, until all the vegetables are tender.
- Skim any impurities that may have risen to the soup’s surface during the cooking process. Add Bratwurst and cook for a few minutes more to heat through. Adjust seasoning if necessary.