Slow-Cooked Sauerkraut Soup Recipe
We live in Lancaster County, Pennsylvania, which has a rich heritage of German culture. Dishes that include sauerkraut, potatoes and sausage around here. We enjoy this recipe on cold winter evenings, along with muffins and fruit. The "mmm's" start with the first whiff as the door opens after school or work.
- 1 medium potato, cut into 1/4-inch cubes
- 1 pound Johnsonville® Polish Kielbasa Split Rope Sausage, cut into 1/2-inch cubes
- 1 can (32 ounces) sauerkraut, rinsed and well drained
- 4 cups chicken broth
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/2 pound sliced fresh mushrooms
- 1 cup cubed cooked chicken
- 2 medium carrots, sliced
- 2 celery ribs, sliced
- 2 tablespoons white vinegar
- 2 teaspoons dill weed
- 1/2 teaspoon pepper
- 3 to 4 bacon strips, cooked and crumbled
- 1. In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 5-6 hours or until the vegetables are tender. Skim fat. Garnish with bacon. Yield: 10-12 servings (about 3 quarts).
1 serving (1 cup) equals 213 calories, 14 g fat (5 g saturated fat), 38 mg cholesterol, 1,442 mg sodium, 12 g carbohydrate, 3 g fiber, 12 g protein.
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