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Sausage Sauerkraut Soup Recipe

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I've taken this satisfying soup to church gatherings and family reunions, and it always receives great compliments. Everyone loves it!—Elizabeth Goetzinger, Lewiston, Idaho
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES: 6 servings

Ingredients

  • 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 Johnsonville® Polish Kielbasa Split Rope Sausage or Polish sausage, cut into 1-inch slices
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth

Nutritional Facts

1-1/4 cups equals 373 calories, 21 g fat (8 g saturated fat), 51 mg cholesterol, 1,707 mg sodium, 31 g carbohydrate, 5 g fiber, 16 g protein.

Directions

  1. 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. Yield: 6 servings.
Originally published as Sauerkraut Sausage Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p9

Nutritional Facts

1-1/4 cups equals 373 calories, 21 g fat (8 g saturated fat), 51 mg cholesterol, 1,707 mg sodium, 31 g carbohydrate, 5 g fiber, 16 g protein.

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