Bratwurst Stew


  • 2 cans chicken broth (14.5 oz. each)
  • 4 medium carrots, cut into 3/4 inch chunks
  • 2 celery ribs, cut into 3/4 inch chunks
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  • 1 medium onion, chopped
  • 1/2-1 tsp. dried thyme
  • 1/2 tsp. dried basil
  • 1/2 tsp. salt
  • 1/4-1/2 tsp. garlic powder
  • 3 cups chopped cabbage
  • 2 cans great northern beans, rinsed and drained (15.5 oz. each)
  • 5 fully cooked bratwurst links, cut into 3/4 inch slices


In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the cabbage; cover and cook for 10 minutes. Stir in beans and bratwurst; heat through.

By Robin from Washington, IA


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