Oktoberfest Brat and Sauerkraut Soup
Autumn is right around the corner, and this savory, comforting soup is perfect for when the evenings begin to get a little cooler. Serve it with a side of your favorite Fast Metabolism Diet appropriate bread, and it makes an amazing dinner!
Phase 1, Phase 3 | Serves 4
Prep time: 15 minutes | Total time: 3 hours 15 minutes to 7 hours
1 pound nitrate-free chicken bratwurst/sausage, cut into 1/2-inch-thick slices
2 small onions, cut into 1/4-inch wedges or coarsely chopped
1 cup sliced celery
2 cloves garlic, minced
3 bay leaves
24 ounces jarred sauerkraut, drained
3 cups low-sodium beef broth
1 tablespoon spicy brown mustard
1 tablespoon cider vinegar
1 tablespoon paprika
1 teaspoon fennel seeds, crushed
1/2 teaspoon caraway seeds
4 slices Phase appropriate bread (2 slices Phase 3)
In a large nonstick skillet, cook the bratwurst slices over medium-high heat for 3 to 4 minutes or until browned on all sides, stirring frequently. Remove from skillet and set aside.
In a 4- to 5-quart slow cooker, combine the onions, celery, garlic, and bay leaves. Top with the browned bratwurst and drained sauerkraut. In a large bowl, whisk together the broth, mustard, vinegar, paprika, fennel seeds, and caraway seeds. Pour into the slow cooker.
Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours. Discard the bay leaves.
Serve with bread.