Vegetarian

Vegetable and Sauerkraut soup is for Soup.

Vegetable and Sauerkraut soup takes 20 minutes to prepare.

Vegetable and Sauerkraut soup takes 30 minutes to cook.

Vegetable and Sauerkraut soup makes 7 servings.

The ingredients for Vegetable and Sauerkraut soup are:

2 cups Chicken stock, home-prepared
5 cup Homemade No Sodium Vegetable Stock
4 oz White Wine
1/2 cup Tomato Sauce

half medium onion, diced
2 cloves garlic, minced
1 tsp each basil, oregano, sage
1/2 cup chopped fresh cabbage
2 cups diced raw potato
1/2 c diced carrots
Sweet potato, 1 cup, cubes
Peas, frozen, 1 cup
Sauerkraut, .5 cup

Here is how you make Vegetable and Sauerkraut soup:

scoop the fat off of the top of your stock and saute onions in it. Add salt, pepper, basil, oregano, and sage. When onions tender, add garlic. Stir 30 seconds. Add wine. Cook down 5 minutes on medium heat. Add stocks, and tomato sauce. Add all vegetables except sauerkraut and peas.Bring to a boil. Lower heat, simmer for 15 minutes. Check potatoes are done. When they are remove 1.5 cups of soup and process with immersion blender or in food processor. Add back into soup. Add peas and sauerkraut. Heat until very warm. Serve hot.Serving Size: Makes 7 1-cup servingsNumber of Servings: 7Recipe submitted by SparkPeople user ALEXANDRAE.

The nutritional information for Vegetable and Sauerkraut soup is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 119.0

• Total Fat: 1.1 g
• Cholesterol: 2.1 mg
• Sodium: 298.8 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 3.5 g
• Protein: 4.5 g

The dietary needs meet for Vegetable and Sauerkraut soup is Gluten Free