Brat Stew

• 3 (10 1/2 ounce) cans chicken broth
• 1/2 to 3/4 can (empty 10.5 ounce can) water (cuts down a little on salty taste from broth)
• 10 baby carrots, cut into chunks
• 2 stalks celery, cut into 3/4 inch chunks
• 2 red potatoes (scrubbed clean, with skin), chopped
• 3 cups frozen corn
• 1 medium onion, chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 3 cups chopped cabbage (not red cabbage)
• 2 (15 1/2 ounce) cans great northern beans, rinsed and drained
• 5 fully cooked mild italian bratwurst links, cut into 3/4 inch slices

1. In a large saucepan, combine the first eleven ingredients.
2. Bring to a boil.
3. Reduce heat; cover and simmer for 15 minutes.
4. Add the cabbage; cover and cook for 10 minutes.
5. Stir in beans and bratwurst; heat through.

chicken broth, water, baby carrots, stalks celery, red potatoes, frozen corn, onion, thyme, basil, salt, garlic, cabbage, great northern beans

Taken from cookpad.com/us/recipes/481540-brat-stew (may not work)