Brats and Beans Soup

Name: Brats and Beans Soup
Total time: 35
Yield: 7
Ingredients: 1 (19.8 ounce) package bratwurst sausages; 2 medium carrots, chopped; 1 medium onion, chopped; 3 cups cooked navy beans; 2 cups chicken broth; ¼ cup pickled jalapeno pepper slices, chopped; 1 ½ cups milk, divided; ¼ cup all-purpose flour; 1 (8 ounce) package shredded Cheddar cheese; 2 cups torn fresh spinach; salt and ground black pepper to taste

Recipe by Heather Savage from allrecipes.com

Lunch 35 Mins.

Ingredients

7 servings

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1 (19.8 ounce) package bratwurst sausages
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2 medium carrots, chopped
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1 medium onion, chopped
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3 cups cooked navy beans
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2 cups chicken broth
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¼ cup pickled jalapeno pepper slices, chopped

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1 ½ cups milk, divided
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¼ cup all-purpose flour
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1 (8 ounce) package shredded Cheddar cheese
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2 cups torn fresh spinach
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salt and ground black pepper to taste

Instructions

Remove and discard bratwurst casings. Cook bratwurst, carrots, and onion in a large skillet over medium-high heat until bratwurst is browned and crumbly, about 7 minutes. Add cooked navy beans, chicken broth, and jalapenos; bring to a boil.
Whisk 1/2 cup milk with flour; add to soup and stir until thickened, about 3 minutes. Reduce heat. Add remaining 1 cup milk and shredded Cheddar cheese; stir until cheese is melted.
Stir in spinach and cook until wilted, 1 to 2 minutes. Season with salt and pepper.