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