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Bratwurst and Vegetable Soup

Bratwurst and Vegetable Soup

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By Betty Crocker Kitchens

Updated Aug 10, 2011

Bratwurst and Vegetable Soup

Bratwurst and Vegetable Soup

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Prep Time 35 min
Total 35 min
Servings 5
Ingredients 10

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Ingredients

1 teaspoon caraway seed
1 medium baking potato, peeled, cut into 1/2-inch pieces (1 cup)
3/4 cup fresh green beans (about 4 oz), cut into 1-inch pieces
1 cup ready-to-eat baby-cut carrots
1/4 cup chopped fresh parsley
1/4 teaspoon pepper
2 cups reduced-sodium beef broth
4 smoked beef bratwurst (from 12-oz package), cut into 1/2-inch-thick slices (about 1 1/2 cups)
1 can (15.5 oz) great northern beans, drained
1 can (14.5 oz) Muir Glen™ organic diced tomatoes with garlic and onion, undrained

Make With

Progresso Broth

Instructions

Step
1

In 3-quart saucepan, cook and stir caraway seed 1 to 2 minutes over medium heat until toasted.
Step
2

Stir in remaining ingredients; increase heat to high. Heat to boiling; reduce heat. Cover; simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.

Nutrition

320 Calories

13g Total Fat

16g Protein

33g Total Carbohydrate

7g Sugars

Nutrition Facts

Serving Size: 1 Serving (About 1 1/3 Cups)

Calories: 320

Calories from Fat: 120

Total Fat: 13g; 20%

Saturated Fat: 5g; 26%

Trans Fat: 0g

Cholesterol: 20mg; 7%

Sodium: 1560mg; 65%

Potassium: 850mg; 24%

Total Carbohydrate: 33g; 11%

Dietary Fiber: 8g; 32%

Sugars: 7g

Protein: 16g

% Daily Value*:

Vitamin A: 100%; 100%

Vitamin C: 20%; 20%

Calcium: 15%; 15%

Iron: 25%; 25%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

2

*Percent Daily Values are based on a 2,000 calorie diet.

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