Recipes

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.

30

min

Prep Time

50

min

Cook Time

8

Servings

What You Need

1 package

Johnsonville Original Recipe Bratwurst Sausages

14 cups

chicken broth

2

large rutabagas, peeled and cut into strips

2

turnips, peeled and coarsely chopped

1

butternut squash, peeled and coarsely chopped

1

medium yellow onion, coarsely chopped

2

medium roma tomatoes, chopped

2 cups

frozen green beans, french-cut

3

celery ribs, coarsely chopped

3

carrots, coarsely chopped

1.5 cups

fresh, frozen, or canned (drained) whole-kernel corn

1/2 head

head of green cabbage, coarsely chopped

1.5 cups

quick cooking barley

2 tbsps

minced garlic

salt and pepper, to taste

Preparation

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.

BACK TO RECIPES