Recipes
German Festival Soup
Featured Product: Original Recipe Bratwurst Sausages
Only three people know the secret blend of spices in this family recipe, but the passion we put into it is no secret.
Read MoreThis 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
- 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
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Prepare sausages according to package instructions. Cut into 1/4 inch coins.
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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.
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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.
