Warm Heart Stew

Warm Heart Stew

26 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    4 h
  • Ready In

    4 h 15 m
Recipe by  LOOLAY

“I felt like making a soup that had ingredients that all of my family loves. So voila! My warm heart stew contains all of the best beans and robust bratwurst of the season. We enjoy this, and my family even asks me to make it in the summer!”

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Adjust Servings

Original recipe yields 8 servings



  1. Place the bratwursts, carrots, and onion in a slow cooker. Pour in chicken stock and beef broth. Mix in sauerkraut, pinto beans, kidney beans, navy beans, basil, parsley, and salt.
  2. Cover, and cook 4 hours on High.

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Reviews (26)

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It may sound like a strange recipe, but the broth turns out so flavorful! I used smoked sausage because I don't care for brats, and both times I used different a different combination of beans. Black-eyed peas, kidney beans and pinto beans are my favorite combination. This is going to be a staple in the colder months!



I really enjoyed this recipe! It's easy to make, the flavor was complex,without being overpowering. It did taste better the second day, primarily because some of the starch from the beans helped to thicken up the soup. I think next time I'll mash up an extra can of pinto beans and add it thicken it up a bit. A really nice stew/soup! Thanks!



The only ingredient change I made to this recipe was using dried basil instead of fresh (I just didn't have any). I let this simmer on Low while I was at work all day. YUM. This was so so good. Filling and comforting on this particular snowy day. Can't wait to taste the leftovers. I can see this becoming a staple.

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Amount Per Serving (8 total)

  • Calories
  • 382 cal
  • 19%
  • Fat
  • 19.8 g
  • 30%
  • Carbs
  • 32.2 g
  • 10%
  • Protein
  • 19.1 g
  • 38%
  • Cholesterol
  • 50 mg
  • 17%
  • Sodium
  • 1874 mg
  • 75%

Based on a 2,000 calorie diet



previous recipe:

Roasted Vegetable and Beef Stew


next recipe:

Tender Pork Stew with Beans