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Ingredients
US|METRIC
24 SERVINGS
- 19 oz. Johnsonville Brats
- 2 gal. 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 Tbsp. garlic (minced)
- salt
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Directions
- Grill brats according to package directions and sliced into 1/4" coins. Set aside. In a large stock pot, bring broth to a boil.
- Add remaining ingredients, cover and simmer until vegetables and barley are tender.
NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium700mg29% |
| Potassium1000mg29% |
| Protein9g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A30% |
| Vitamin C45% |
| Calcium8% |
| Iron6% |
* 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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