Brats and Beans Soup
Browned and crumbled bratwurst and navy beans come together in a cheesy, cream-based soup that's perfect for cold fall and winter days.
Instructions
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1
{'id': 'step_0', 'step': 1, 'text': 'Remove and discard bratwurst casings. Cook bratwurst, carrots, and onion in a large skillet over medium-high heat until bratwurst is browned and crumbly, about 7 minutes. Add cooked navy beans, chicken broth, and jalapenos; bring to a boil.'}
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2
{'id': 'step_1', 'step': 2, 'text': 'Whisk 1/2 cup milk with flour; add to soup and stir until thickened, about 3 minutes. Reduce heat. Add remaining 1 cup milk and shredded Cheddar cheese; stir until cheese is melted.'}
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3
{'id': 'step_2', 'step': 3, 'text': 'Stir in spinach and cook until wilted, 1 to 2 minutes. Season with salt and pepper.'}
Nutrition Facts
Per serving (7 servings total)
