Brat Stew

2 cans (14 1/2 oz. each) chicken broth
4 medium carrots cut into 3/4 inch chunks (I like to make them smaller)***
2 celery ribs, cut into 3/4 inch chunks (I like to make them smaller)
1 medium onion, chopped
1/2 - 1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. garlic salt
1/4 - 1/2 tsp. garlic powder
3 cups chopped cabbage ***
2 cans (15 1/2 oz. each) great northern white beans (rinsed and drained)
5 bratwurst links (cut to 1/4 - 3/4 inch slices)

*** When in a pinch I use coleslaw mix in place of these two items.

Directions:
1. In a large saucepan, combine the broth, carrots, celery, onion, and seasonings. Bring to a boil.
2. Reduce heat, add brat links and simmer for 15 min.
3. Add the cabbage (or coleslaw), cover and cook for 10 min.
4. Add the beans, heat through.

Prep: 15 min Cook: 30 min

I love this recipe because it can be made in one pot and is always great for the cool weather of Boston. Also, the leftovers are great since it give the seasons stronger flavor.

- Birgit Swain