Recipe Image

Beer Brat Soup

  • 20 m
  • 40 m
Diabetic Living Magazine
“This tasty soup is the perfect solution for a quick and cozy week-night dinner.”


    • 12 ounces lean ground pork
    • 1 medium onion, chopped
    • 1 teaspoon fennel seeds, crushed
    • ½ teaspoon dried sage, crushed
    • ¼ teaspoon black pepper
    • 2 (14 ounce) cans lower-sodium beef broth
    • 1 (12 ounce) can light beer or non-alcoholic beer
    • 2 medium carrots, thinly sliced
    • 2 cups shredded green cabbage
    • 4½-inch-thick slices whole-grain baguette-style French bread, toasted
    • 1 tablespoon country Dijon-style mustard


  • 1 In a large saucepan cook pork, onion, fennel seeds, sage and pepper about 10 minutes or until pork is browned and onion is tender, stirring to break up pork as it cooks. Drain off fat if necessary.
  • 2 Add broth, beer and carrots. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add cabbage. Cook, covered, about 5 minutes more or until carrots and cabbage are tender.
  • 3 To serve, ladle soup into bowls. Spread tops of bread slices with mustard. Float a bread slice on top of each bowl of soup.
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