Ingredients

  • 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

Directions

  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.
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NutritionView more

80Calories
Sodium3%DV60mg
Fat0%DV0g
Protein4%DV2g
Carbs6%DV18g
Fiber16%DV4g

PER SERVING *

Calories80Calories from Fat
% DAILY VALUE*
Total Fat0g0%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium60mg3%
Potassium400mg11%
Protein2g4%
Calories from Fat
% DAILY VALUE*
Total Carbohydrate18g6%
Dietary Fiber4g16%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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