Bean Soup With Sausage And Sauerkraut Recipes

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SAUSAGE AND SAUERKRAUT SOUP



Sausage and Sauerkraut Soup image

A tart and savory sausage and sauerkraut soup made with pinto beans, sour cream, beef broth, and other tasty ingredients.

Provided by John

Categories     Main Dishes

Time 1h15m

Number Of Ingredients 9

1 Teaspoon Cooking Oil (or butter)
14 Ounces Kielbasa Sausage, sliced into ½ inch circles
1 Cup White Onion, diced
4 - 5 Cups Beef Broth
2 Pounds Sauerkraut, drained
30 Ounces Pinto Beans, (2-15 ounce cans, drained and rinsed)
8 Ounces Sour Cream
1 Cup Milk or Heavy Cream
Salt and Pepper, to taste

Steps:

  • Place a large stock pot over medium heat, add oil, sausage, and onions. Sauté for 4 to 6 minutes until the onions start to soften and the sausage is browned. Add the broth, and deglaze the bottom of the pan if needed. Bring the liquid to a simmer. Add the sauerkraut and pinto beans. Stir to combine, and simmer for 30 minutes. Remove from heat, and allow the soup to cool for 15 to 20 minutes. Stir in sour cream and heavy cream. Serve hot with bread, crackers, or dinner rolls! Leftovers can be stored in a sealed container, in your fridge, for up to 3-days.

Nutrition Facts : Calories 485 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 25 grams fat, Fiber 13 grams fiber, Protein 26 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 3573 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

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

SAUSAGE SAUERKRAUT SOUP



Sausage Sauerkraut Soup image

I've taken this satisfying soup to church gatherings and family reunions, and it always receives wonderful compliments. Everyone loves it! -Elizabeth Goetzinger, Lewiston, Idaho

Provided by Taste of Home

Categories     Lunch

Time 8h25m

Yield 6 servings (about 1-3/4 quarts).

Number Of Ingredients 9

6 small red potatoes, quartered
3 medium carrots, cut into 1/4-inch slices
1 medium onion, cut into thin wedges
1 can (14 ounces) sauerkraut, rinsed and well drained
1 tablespoon brown sugar
1 tablespoon spicy brown mustard
1 teaspoon caraway seeds
1 pound smoked kielbasa or Polish sausage, cut into 1-inch slices
2 cans (14-1/2 ounces each) reduced-sodium chicken broth

Steps:

  • In a 3- or 4-qt. slow cooker, combine the potatoes, carrots and onion. Combine the sauerkraut, brown sugar, mustard and caraway seeds; spoon over vegetables. Top with sausage and broth. Cover and cook on low for 8-9 hours or until vegetables are tender.

Nutrition Facts : Calories 373 calories, Fat 21g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1707mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 16g protein.

ITALIAN SAUSAGE BEAN SOUP



Italian Sausage Bean Soup image

In the cold months, I like to put on a big pot of this comforting soup. It cooks away while I do other things, such as baking bread, crafting or even cleaning the house. -Glenna Reimer, Gig Harbor, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 8 servings (3 quarts).

Number Of Ingredients 12

1 pound bulk Italian sausage
1 medium onion, finely chopped
3 garlic cloves, sliced
4 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup medium pearl barley
1 large carrot, sliced
1 celery rib, sliced
1 teaspoon minced fresh sage
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
6 cups chopped fresh kale

Steps:

  • In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.

Nutrition Facts : Calories 339 calories, Fat 9g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1100mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 11g fiber), Protein 19g protein.

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