BRATWURST SOUP

I came up with this recipe one day when I had some leftover bratwurst. It’s been a favorite of my husband’s ever since.

—Anna Miller, Churdan, IA

Prep: 10 min. Cook: 25 min. Makes: 8 servings (2 qt.)

• 1 lb. uncooked bratwurst links, casings removed
• ½ cup chopped onion
• 1 medium carrot, chopped
• 2 cans (15 ½ oz. each) navy beans, rinsed and drained
• ¼ cup pickled jalapeno slices, chopped
• ½ tsp. pepper
• 2 cups reduced-sodium chicken broth
• ¼ cup all-purpose flour
• 1 ½ cups 2% milk, divided
• 12 slices process American cheese

1. In a Dutch oven, cook and crumble the bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain.

2. Stir in beans, jalapeno, pepper and broth; bring to a boil. Whisk together flour and ½ cup milk until smooth; stir into the soup. Bring to a boil, stirring constantly; cook and stir until thickened, 5 minutes. Gradually stir in the remaining milk. Add cheese; cook and stir over low heat until melted.

1 cup: 468 cal., 25g fat (11g sat. fat), 53mg chol., 1322mg sod., 33g carb. (5g sugars, 6g fiber), 25g pro.