Cookout Soup has a name with a double meaning. On the one hand, it’s the kind of soup that would be welcome at any cookout: it’s literally loaded with savory, spicy bratwurst and melty cheese for a luscious and hearty taste that would go beautifully with burgers and BBQ chicken. On the other hand, Cookout Soup also captures the flavors of the backyard barbeque so perfectly you could make it even when the weather turns cold, so you don’t miss out on your favorite summer memories; this is a stick-to-your-ribs soup that will warm you from head to toe. If the grill isn’t in reach, heat the stove-top and spread out the gingham tablecloth, because with Cookout Soup, this cookout is going all year round!
Ingredients
- 1 pound bratwurst links, uncooked and casings removed
- 1/2 cup onion, chopped
- 1 medium carrot, chopped
- 2 (15.5-ounce) cans navy beans, rinsed and drained
- 1/4 cup pickled jalapeño 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
Directions
Step 1 –In a Dutch oven over medium heat, add the bratwurst, the onion, and the carrot.
Step 2 –Cook, crumbling the bratwurst, until the meat is no longer pink, about 5-7 minutes.
Step 3 –Drain the fat from the Dutch oven.
Step 4 –Stir the beans, the jalapeño, the pepper, and the broth into the bratwurst mixture.
Step 5 –Bring the bratwurst mixture to a boil.
Step 6 –In a bowl, whisk together the flour and 1/2 cup of the milk until smooth.
Step 7 –Stir the milk mixture into the soup.
Step 8 –Bring the mixture to a boil again while stirring constantly, cooking until thickened, about 5 minutes.
Step 9 –Gradually stir the remaining milk into the soup.
Step 10 –Lower the heat to low.
Step 11 –Add the cheese to the soup and stir until melted.
Step 12 –Serve.
