Beanpotatoandsauerkrautsoup Recipes

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BEAN, POTATO AND SAUERKRAUT SOUP



Bean, Potato and Sauerkraut Soup image

Raining 6 days straight here in the northeast and suddenly I'm thinking about warm comforting soups as a way to warm from the inside out. After pulling out one of my soup cookbooks and came across this one and decided to post it for the Zaar World Tour. You can make this vegetarian by omitting the prosciutto. I have not tried this one so please feel free to share your comments and sugeestions.

Provided by justcallmetoni

Categories     One Dish Meal

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 13

4 ounces dried cranberry beans
4 potatoes, cubed into 1 inch pieces
1 stalk celery, diced
1 large onion, chopped
2 garlic cloves
2 bay leaves
3 ounces prosciutto, fat trimmed and reserved
1 tablespoon all-purpose flour
8 ounces sauerkraut, drained
salt (to taste)
pepper (to taste)
2 tablespoons olive oil
1 pinch cumin

Steps:

  • Soak beans overnight in 4 cups of water. Rinse and drain.
  • Place the beans, potatoes, celery, onion, 1 clove of garlic and 1 bay leaf into a large soup pot. Add water to cover over plus 2 inches. Bring water to boil, then reduce to a low simmer. Cover and cook for 90 minutes.
  • In a small skillet, render the reserved fat from the prosciutto. Add flour and stir until browned. Remove fat pieces.
  • Drain the sauerkraut, patting if needed. Place in a sauce pan with second clove of garlic and bay leaf, as well as remaining prosciutto. Begin heating and add the browned flour (roux). Cook for an hour over very low flame.
  • Remove 3 cups of soup from pot and blend in a food processor. Return to the soup pot. Add in the sauerkraut. Cook for 30 minutes. Add salt and pepper to taste. Stir in the oil and cumin.
  • Serve warm not boiling hot.

Nutrition Facts : Calories 237.9, Fat 5, SaturatedFat 0.8, Sodium 279, Carbohydrate 41.9, Fiber 9.3, Sugar 3, Protein 8.1

HAM, BEAN AND BACON SOUP WITH SAUERKRAUT



Ham, Bean and Bacon Soup with Sauerkraut image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

A drizzle olive or vegetable oil
4 ounces lean, smoky bacon, chopped
12 ounces ham steak, 1/2-inch dice
2 tablespoons butter
4 cloves garlic, chopped
2 onions, chopped
2 starchy potatoes, peeled and chopped (about 1 1/2 pounds)
1 large carrot, chopped
1 large fresh bay leaf
4 cups chicken stock
2 pounds sauerkraut, rinsed and drained
One 15-ounce can white or red kidney beans
Salt and pepper
Salt and pepper
A handful fresh parsley leaves, chopped, for garnish
Rye or sourdough bread, to pass

Steps:

  • Heat the oil in soup pot or Dutch oven. Add the bacon and brown. Remove the bacon, and reserve. Add the ham and brown, then remove and reserve. Melt in the butter, and add the garlic, onions, potatoes, carrots and bay leaf. Partially cover and cook to soften, 10 minutes. Add the stock, 2 cups water, the reserved ham and bacon, the sauerkraut and beans, and simmer until potatoes are cooked and soup flavor combines, 15 minutes more. Season with salt and pepper.
  • Cool completely and store for a make-ahead meal.
  • To serve, reheat over medium heat. Add the parsley just before serving and pass bread at the table.

SAUERKRAUT SOUP II



Sauerkraut Soup II image

This is a wonderful recipe I learned while in college. Serve with a nice crusty bread. You can make this on the stove or in a slow cooker, whichever one fits your lifestyle. Just make sure you have a 4 quart size slow cooker. Note: to make this soup less fattening omit the cream of chicken soup and one of the cans of water.

Provided by Terrilyn Singleton

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 4h15m

Yield 6

Number Of Ingredients 12

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2 ½ cups water
4 cups chicken broth
½ pound sauerkraut
1 onion, finely diced
1 (15 ounce) can carrots, drained
1 (15 ounce) can sliced potatoes, drained
1 pound smoked sausage of your choice, sliced
1 teaspoon dried dill weed
1 teaspoon minced garlic
salt and pepper to taste

Steps:

  • In a 4 to 6 quart slow cooker, blend the cream of mushroom soup, cream of chicken soup, water, and chicken broth. Stir in sauerkraut, onion, carrots, potatoes, and sausage. Season with dill and garlic.
  • Cover, and cook on High for 4 hours, or Low for up to 8 hours. Taste, and season with salt and pepper to your liking.

Nutrition Facts : Calories 386.8 calories, Carbohydrate 26.4 g, Cholesterol 53.3 mg, Fat 23.4 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 7.8 g, Sodium 2556.5 mg, Sugar 6.3 g

RUSSIAN GREEN BEAN AND POTATO SOUP



Russian Green Bean and Potato Soup image

This is a recipe that I found in a vegetarian cookbook years ago. I have modified it to my liking and have made it ever since. It's a hearty soup with a great flavor. Add seasonal veggies for more variety. Enjoy!

Provided by Idealnut

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
1 large onion, halved and thinly sliced
4 red potatoes, cubed
½ pound green beans, cut into 1 inch pieces
5 cups vegetable, chicken, or beef broth
2 tablespoons whole wheat flour
½ cup sour cream
¾ cup sauerkraut with juice
1 tablespoon chopped fresh dill
Salt and pepper to taste

Steps:

  • Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
  • Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.

Nutrition Facts : Calories 221.6 calories, Carbohydrate 35.7 g, Cholesterol 8.4 mg, Fat 7.1 g, Fiber 6.1 g, Protein 5.7 g, SaturatedFat 2.9 g, Sodium 600.8 mg, Sugar 6 g

SAUERKRAUT SOUP



Sauerkraut Soup image

The medley of tomato, sauerkraut and smoked sausage gives this savory soup old-world flavor. It's enjoyable to make and serve, especially during these cold months. The tangy taste and aroma really warm you up! -Jean Marie Cornelius, Whitesville, New York

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 8-10 servings (2-1/2 quarts).

Number Of Ingredients 7

1 pound smoked Polish sausage, cut into 1/2- inch pieces
5 medium potatoes, peeled and cubed
2 medium onions, chopped
2 carrots, cut into 1/4-inch slices
3 cans (14-1/2 ounces each) chicken broth
1 can (32 ounces) sauerkraut, rinsed and drained
1 can (6 ounces) tomato paste

Steps:

  • In a large saucepan or Dutch oven, combine sausage, potatoes, onions, carrots and chicken broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Add sauerkraut and tomato paste; mix well. Return to a boil. Reduce heat; cover and simmer 30 minutes longer. If a thinner soup is desired, add additional water or chicken broth.

Nutrition Facts : Calories 257 calories, Fat 12g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 1167mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 9g protein.

SAUERKRAUT AND BEAN SOUP



Sauerkraut and Bean Soup image

Make and share this Sauerkraut and Bean Soup recipe from Food.com.

Provided by Lali8752

Categories     One Dish Meal

Time 2h25m

Yield 20 serving(s)

Number Of Ingredients 10

10 ounces dried kidney beans
3 tablespoons oil
1 1/2 lbs pork, lean, 1 inch cubes
salt and pepper
3 sage leaves, finely chopped
2 tablespoons parsley, finely chopped
4 garlic cloves, peeled and minced
1 quart chicken stock
8 ounces sauerkraut
1/3 cup polenta flour

Steps:

  • Bring the kidney beans to a boil in a large pot with plenty of salted water.
  • Remove from the heat, cover and set aside for 1 hour.
  • In a Dutch oven, heat oil over high heat, season the pork well with salt and pepper and sear on all sides, working in batches if necessary, and remove the meat when it is browned.
  • Add the sage, parsley, and garlic and saute for 5 minutes before returning it to the casserole.
  • Drain the beans and add them to the casserole with the stock and the sauerkraut and bring to a simmer.
  • Cook the mixture slowly for 45 minutes, or until the pork is very tender and the beans are cooked through.
  • Slowly sprinkle the polenta over the stew and stir constantly for 10 minutes, or until the polenta has expanded.
  • Season with salt and pepper, to taste, and serve.

Nutrition Facts : Calories 111.1, Fat 5.8, SaturatedFat 1.5, Cholesterol 30, Sodium 167.3, Carbohydrate 3, Fiber 0.4, Sugar 1, Protein 11.3

HAM, BEAN AND POTATO SOUP



Ham, Bean and Potato Soup image

When I was a cook in a restaurant years ago, this was our best-selling soup. One taste and your family will agree it's a winner!

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

3/4 pound fully cooked ham, cubed
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons butter
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
3 cups chicken broth
2 cups water
1 cup diced peeled potatoes
3/4 cup diced carrots
3/4 cup diced celery
1/4 teaspoon pepper
1/2 cup frozen peas
2 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, saute the ham, onion and garlic in butter until onion is tender. Add the next seven ingredients; cover and simmer until vegetables are tender, about 30 minutes. Add peas and cook until heated through, about 5 minutes longer. Stir in parsley.

Nutrition Facts : Calories 185 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 1079mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 13g protein.

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