Sauerkraut Soup Recipe (Kapustnyak

• Gluten free

• Meat

  • 8 oz Bacon

• Produce

  • 3 (1 lb potatoes, medium
  • 2 Carrots, medium
  • 1 stick Celery
  • 1 Onion, medium
  • 1 15 oz can White beans

• Canned Goods

  • 8 cups Chicken broth, low-sodium
  • 2 cups Sauerkraut

• Pasta & Grains

  • 1/4 cup Quinoa

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 2 cups Water

Found on natashaskitchen.com

Description

Ingredients

• 1 Tbsp olive oil
• 8 oz bacon, chopped
• 1 stick celery, finely diced
• 1 medium onion, finely diced
• 2 medium carrots, thinly sliced
• 3 medium (1 lb) potatoes, peeled and sliced into ⅓ thick pieces
• ¼ cup quinoa, rinsed, optional
• 2-3 cups sauerkraut, triple rinsed & drained (we use 3 cups or about 2 lbs)
• 8 cups low sodium chicken broth
• 2 cups water, or to taste
• 1 (15 oz can) white beans (click to learn how to cook your own beans)
• Salt, Pepper and Mrs. Dash seasoning, to taste

Directions

• Heat 1 Tbsp oil in a large soup pot or Dutch oven. Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.
• Add finely chopped celery and onion. Saute until softened and golden (5 min).
• Add sliced carrots, potatoes, ¼ cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.
• Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added ½ tsp salt, ¼ tsp pepper and ½ tsp Mrs Dash). Serve with fresh crusty bread.