Ingredients :
- 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
Method :
- In a large saucepan, combine the first eleven ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
- Add the cabbage; cover and cook for 10 minutes.
- Stir in beans and bratwurst; heat through.
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