Recipes
German Festival Soup
Featured Product: Original Recipe Bratwurst Sausages
Johnsonville became famous for this Bratwurst sausage.
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.
