German Festival Soup

• 19 ounces Johnsonville Brats
• 2 gallons pork stock
• 3 celery ribs diced
• 3 carrots sliced
• 2 rutabagas 1-1/4 pound each, peeled and julienned
• 2 turnips peeled and diced
• 2 parsnips peeled and diced
• 2 medium tomatoes diced
• 2 cups green beans frozen French-style
• 1 acorn squash cleaned, peeled and cubed
• 1 onion medium, diced
• 1 2/3 cups quick cooking barley
• 1 1/2 cups whole kernel corn or fresh, frozen
• 1/2 head cabbage coarsely chopped
• 2 tablespoons garlic minced
• salt

1. Grill brats according to package directions and sliced into 1/4" coins. Set aside. In a large stock pot, bring broth to a boil.
2. Add remaining ingredients, cover and simmer until vegetables and barley are tender.

brats, pork stock, celery, carrots, tomatoes, green beans, acorn, onion, cooking barley, whole kernel corn, cabbage, garlic, salt

Taken from www.yummly.com/recipe/German-Festival-Soup-1885831 (may not work)