Related Cooking Notes
Sauerkraut and White Bean Soup
Ingredients
saute first
3 tbsp olive oil
1 carrot, peeled and diced
1 celery rib, diced
1/2 yellow onion, peeled and diced
saute second
3 cloves garlic, thinly sliced
1 tsp dried thyme
2 cups broth (bean, vegetable, chicken, or a combination, etc)
2 cups cooked beans (Royal Corona, Alubia Blanca, Mayocoba, or Large White Limas)
2 cups sauerkraut, drained well
Salt (if needed)
Pepper
Directions
In a soup or stock pot over medium heat, saute the vegetables in the olive oil until soft, about 10 or 15 minutes. Add the garlic and saute for another minute.
Add the thyme and broth. Stir well. Gently add the beans and the sauerkraut. Stir until mixed and gently simmer on medium heat for about 10 minutes. The soup should be very hot. Season to taste (the sauerkraut can be very salty) and serve with crusty bread.