Appetizers / Soups / Salads

Sauerkraut and Bean Soup is for Soup.

Sauerkraut and Bean Soup takes several minutes to prepare.

Sauerkraut and Bean Soup takes several minutes to cook.

Sauerkraut and Bean Soup makes 7 servings.

The ingredients for Sauerkraut and Bean Soup are:

1 cup dried navy beans, soaked overnight
4 cups chicken broth
2 red skinned potatoes, cubed
8 ounces lean ham
8 ounces sauerkraut
2 tablespoons olive oil
2 cloves garlic
2 tablespoon flour
salt and pepper, to taste

Here is how you make Sauerkraut and Bean Soup:

Put the soaked beans in a large pot and add the chicken broth, bring to a boil, then reduce the heat to a simmer and cook the beans until tender, adding the potato after 30 minutes. The beans should be soft and falling apart in about an hour.Meanwhile, put the ham and sauerkraut (with some of the sauerkraut liquid) in a separate pot and simmer for 1/2 hour.Remove the cooked beans and potatoes from the broth and puree in a food processor until smooth, adding cooking liquid as necessary to blend. Return the pureed beans and potatoes to the broth, whisk to combine. Drain the sauerkraut and ham and add to the bean mixture.Heat the olive oil in a small pot and add the garlic. Stir until the garlic is cooked but not browned. Stir in the flour and continue cooking until the flour is lightly browned and smells toasty. Add broth from the bean mixture by spoonfuls, stirring in each one completely before adding the next, until you have a gravy like consistency. Add this mixture back to the bean mixture, whisk again to combine. Season the soup with salt and pepper and serve hot.Number of Servings: 7Recipe submitted by SparkPeople user LILYSECRET.

The nutritional information for Sauerkraut and Bean Soup is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 233.4

• Total Fat: 5.7 g
• Cholesterol: 22.9 mg
• Sodium: 1,171.2 mg
• Total Carbs: 29.6 g
• Dietary Fiber: 9.2 g
• Protein: 13.4 g