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Mouthwatering German Soup

  • 6 or 7 fresh bratwurst or Italian sausage links
  • 1 small head cabbage, chopped
  • 1 pound carrots, cut into 1-inch pieces
  • 1 small turnip, cut into 1-inch pieces 1 medium onion, chopped
  • 1 (28-ounce) can whole tomatoes, with liquid
  • 2 bay leaves
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 teaspoons sugar
  • 1 teaspoon garlic powder
  • 1/4 teaspoon dried thyme leaves
  • 1 to 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 cups water
  • 1 (12-ounce) can beer
  • 1 (3.5-ounce) package boil-in-bag rice, cooked and drained
 

Method

Combine all the ingredients (start with 1 teaspoon of salt; you can always add another teaspoon if needed when the soup is done) except the beer and rice in a slow cooker. Cover and cook the soup on high for 3 to 4 hours or on low for 7 to 8 hours, until the vegetables are tender.

Remove the sausage links during the last 30 minutes of cooking, cut into slices, return to the pot, and stir in the beer and cooked rice. Cook for a little longer until heated through. Serve with crusty bread of your choice. Enjoy! 

Makes 4 to 6 servings

—From 120 Slow Cooker Recipe Favorites: Mary Engelbreit's Fan Fare Cookbook/Andrews McMeel Publishing  click for book review

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