Sauerkraut Bean Soup
- 1 Tbsp olive oil
- ½ large onion (diced)
- 2 cloves garlic (peeled and minced)
- 2 carrots (sliced into thin coins)
- 2-3 small new potatoes (red or Yukon gold, cut into ¾ inch cubes)
- 1 qt chicken or vegetable broth
- 4 cup cooked white beans (or 2-15 oz. cans low sodium beans rinsed and drained)
- 1 lbs spicy chicken sausage (sliced into rounds or bulk)
- Pinch of black pepper
- 2 cup Sauerkraut/Zauerkraut
- Parsley (chopped for garnish)
- In a large pot, sauté onion, garlic, carrot and potato for 5 minutes. Add broth, beans and sausage. Simmer for 15 minutes until sausage and veggies are cooked. Season to taste. Let cool until you can touch the soup. Garnish with sauerkraut and parsley. Ladle into bowls and serve.
Makes 6 servings.