Bratwurst Soup

• 1 pound uncooked bratwurst links, casings removed
• 1/2 cup chopped onion
• 1 medium carrot, chopped
• 2 cans (15-1/2 ounces each) navy beans, rinsed and drained
• 1/4 cup pickled jalapeno slices, chopped
• 1/2 teaspoon pepper
• 2 cups reduced-sodium chicken broth
• 1/4 cup all-purpose flour
• 1-1/2 cups 2% milk, divided
• 12 slices American cheese

1. In a Dutch oven, cook and crumble 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 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining milk. Add cheese; cook and stir over low heat until melted.

bratwurst links, onion, carrot, navy beans, pepper, chicken broth, allpurpose, milk, american cheese

Taken from www.tasteofhome.com/recipes/bratwurst-soup/ (may not work)