Fall Bratwurst Soup

Fall Bratwurst Soup

Fall Bratwurst Soup

This was originally a clean out the fridge soup, but it was so good I wrote it down and kept it around. The measurements and even the ingredients are fairly flexible. The secret is the low slow cooking so the cruciferous veggies have a relatively long time between crunchy and mushy sulphery…yuck. Just keep checking and you will have nicely textured and flavored cabbage and cauliflower. Of course if you are in a hurry you can cook this on a higher heat but watch and taste closely.

Fall Bratwurst Soup

2 Bratwurst

2 medium onion chopped

2 mild chilies (like banana pepper) chopped

quart of chicken broth

1 15 ounce can diced tomatoes

1/4 head of cabbage

1/2 head cauliflower

4 small potatoes quartered

2 carrots chopped

2 cups lima beans ( fresh or frozen)

sprig of fresh thyme

2 bay leaves

1Tablespoon apple cider vinegar

1. Over medium low heat in a Dutch oven cook the bratwurst about 15 minutes. Remove to a plate.

2. Add olive oil if needed and sweat the onion and pepper.

3. Add the rest of the ingredients except the apple cider vinegar. Bring to a boil. Lower heat to just a simmer.

4. Let barely simmer for 45-60 minutes. Just before serving stir in the vinegar.

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