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Published: Tuesday, 10/3/2006

German Festival Soup

5 links fresh bratwurst

16 cups beef or pork broth

2 tablespoons garlic, crushed

1 medium onion, diced

2 medium carrots, coin-sliced

2 celery stalks, cut into chunks

1 medium parsnip, cubed

1 medium turnip, diced

1 medium rutabaga, julienne-cut

medium head cabbage, cut in chunks

1 small acorn squash, peeled, cleaned, and cubed

1 cup corn kernels

2 medium fresh tomatoes, diced

1 cup green beans, French cut

4 ounces quick-cook dry barley

Salt and pepper to taste

Cook bratwurst according to package directions; slice into 1-inch pieces and set aside. In a large stockpot, bring broth to a boil. Add all ingredients, and simmer for 30 to 40 minutes or until vegetables are tender and barley is cooked.

Yield:

16 servings

Source:

Johnsonville Sausage



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