German Festival Soup

How good is this German Festival Soup? Sehr gut!

German Festival Soup


  • 1 (19 ounce) package JOHNSONVILLE┬« Original Brats
  • 2 gallons pork or beef stock
  • 3 celery ribs, diced
  • 3 carrots, sliced
  • 2 rutabagas, (1 1/4 pounds each), peeled and julienned
  • 2 turnips, peeled and diced
  • 2 parsnips, peeled and diced
  • 2 medium tomatoes, diced
  • 2 cups frozen French-style green beans
  • 1 acorn squash, cleaned, peeled and cubed
  • 1 medium onion, diced
  • 1 2/3 cups quick cooking barley
  • 1 1/2 cups fresh, frozen or whole kernel corn
  • 1/2 head of cabbage, coarsely chopped
  • 2 tablespoons garlic, minced
  • Salt and pepper, to taste


  1. Grill brats according to package directions and cut into 1/4-inch coin-slice pieces. Set aside.
  2. In a large stock pot, bring broth to a boil.
  3. Add remaining ingredients, cover and simmer until vegetables and barley are tender, about 25 minutes.

Yield: 10-12 servings | Prep time: 15 min | Cook time: 25 min

Recipe and photo used with permission from: Johnsonville, LLC

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