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Warm Heart Stew

Warm Heart Stew

  • Prep

    15 m
  • Cook

    4 h
  • Ready In

    4 h 15 m
LOOLAY

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BETHANNE770
13

BETHANNE770

3/9/2009

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!

ERICN
13

ERICN

9/11/2006

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!

Nichole
9

Nichole

2/23/2011

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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