Tomato Bratwurst soup (thick)

Now with 1lb of freeform bratwurst meat (I skipped the casing), I used
about 1/2 lb of it for a thick meaty soup!

1/2lb Bratwurst
1 can black beans (undrained)
1 can cannolinni beans (undrained)
1 can corn (undrained)
1.5 cups baby carrots (halved, just what I had after a sale)
1 15oz can diced tomatoes with juice
2 cups tomato soup (home grown and frozen in 1 cup amounts) *
1/2 TB black pepper
4 pinches (a scant 1/2 tsp) Peruvian Chile Lime **

Add all

Mash the bratwurst meat about 1/2 inch thick then cut in 1/2 inch wide
strips.  Roll strips to get a bite-sized ball and smooth them to
meatballs.  Pile to the side.

Add the rest and stir to blend.  Taste and adjust (starts as no salt
added so adjust to your tastes).  Black Pepper is optional if like
Songbird, it's a problem but can add at the table.

Add raw meatballs and simmer with a lid adjar, for 1.5 hours.  This is
faster to start stovetop but transfers well to a crockpot or can be
done totally in the crockpot.

* Home made soup can be replaced with several things from canned tomato
sauce and water, canned tomato soup and some water, V8.  This was from
frozen tomatoes where you slip the skin off frozen tomatoes under warm
wate then simmer in an equal amount of water.  I added 1 stick celery
then at the end (celery soft), a stick blender.

** Few probably have this spice so you can replace it with another
chile powder such as red Korean or whatever you have.  A bit of grated
lime skin or one of those lime shaped plastic things can be used for a
1/8tsp squeeze (a little goes a long way).

10-14 servings, haven't had any last long enough to bother trying to
freeze but it should.