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Sauerkraut Sausage Soup

by on Dec.23, 2014, under Yummies

Sauerkraut Sausage Soup

When it gets cold and damp during the winter months, I start craving soup like many others do. This is actually a relatively new thing for me, since I have never been a big soup eater, unless I am fighting some type of plague. And up until just a couple of years ago, all soup for me came out of a can. Well thankfully I have found that I can make soup myself, and it is stupid-easy and tastes awesome when done correctly.

This recipe came to me courtesy of a co-worker who brought this to my office as part of an international pot-luck lunch that we held. I actually went back for seconds on this and then had to ask for the recipe. The flavor of the sauerkraut is present but not overwhelming. The ham and sausage add good texture and additional savory/salty flavors. While I dont know if I will ever get to make this at home (The Man does not like beans), it sure would hit the spot on this cold rainy gloomy day before Christmas Eve.

Sauerkraut Sausage Soup
 
By:
Type: Soup, Main Dish
Serves: 8
Prep Time:
Cook Time:
Total Time:
 
Ingredients
  • 1 48-ounce box of low sodium chicken stock. (there lots of sodium in everything else, so low sodium is the best)
  • 21 ounces of jarred sauerkraut with juices. (I prefer Claussen or Hengstenberg)
  • 2 cans cannellini beans (do not drain or rinse)
  • 1 can navy beans (do not drain or rinse)
  • 1 package of diced ham (approximately 1 cup)
  • 1 package of kielbasa sausage - uncooked - cut into ¼" slices
  • 1 small onion, chopped
  • 3 whole Bay leaves
  • 3 teaspoons fennel seeds
Instructions
  1. Put all ingredients into a soup pot or crock pot. Stir together well.
  2. Cook for 3 hours. You want the beans to soften up and the onions to cook, everything else is already cooked.
  3. Remove bay leaves just prior to serving.

 

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