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Sauerkraut Sausage Soup

“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.”
  • Total Time
    Prep: 20 min. Cook: 5 hours
  • Makes
    10 servings

Ingredients

  • 4 cups chicken broth
  • 1 pound smoked Polish sausage, cut into 1/2-inch slices
  • 1 can (16 ounces) sauerkraut, rinsed and well drained
  • 2 cups sliced fresh mushrooms
  • 1-1/2 cups cubed peeled potatoes
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/4 cups chopped onions
  • 2 large carrots, sliced
  • 2 celery ribs, chopped
  • 2 tablespoons white vinegar
  • 2 teaspoons dill weed
  • 1 teaspoon sugar
  • 1/4 teaspoon pepper

Directions

  • In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
Nutrition Facts
1 cup: 222 calories, 14g fat (5g saturated fat), 33mg cholesterol, 1285mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 8g protein.

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