Sauerkraut Sausage Soup Recipe
“My husband and I make our own sauerkraut and grow many of the vegetables in this easy slow cooker soup,†relates Yvonne Kett of Appleton, Wisconsin. “It cooks all day and smells delicious when we come home from work. I usually assemble this the night before and put it in the fridge. Then I take it out and pop it in the slow cooker just before I leave for work in the morning.â€
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 1/4 teaspoon pepper
- 4 cups chicken broth
- 1 teaspoon sugar
- 2 tablespoons white vinegar
- 2 cups sliced fresh mushrooms
- 2 celery ribs chopped
- 2 teaspoons dill weed
- 2 large carrots sliced
- 1 can (10-3/4 ounces) condensed cream of mushroom soup undiluted
- 1-1/2 cups cubed peeled potatoes
- 1 pound smoked polish sausage cut into 1/2-inch slices
- 1 can (16 ounces) sauerkraut rinsed and well drained
- 1-1/4 cups chopped onions
- Carbohydrate 3.00122186479833 g
- Cholesterol 400.20505827 mg
- Fat 86.0394993359241 g
- Fiber 0.680690443553176 g
- Protein 97.3708778709186 g
- Saturated Fat 25.3390228785474 g
- Serving Size 1 1 serving (576g)
- Sodium 861.526438012379 mg
- Sugar 2.32053142124516 g
- Trans Fat 7.32403977242179 g
- Calories 1202 calories
Directions In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Yield: 10 servings. Originally published as Sauerkraut Sausage Soup in Simple & Delicious September/October 2006, p53
