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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

  1. 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.
  2. 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.