Slow-Cooked Sauerkraut Soup
We live in Lancaster County, which has a rich heritage of German culture. Our dishes often include sauerkraut, potatoes and sausage. We enjoy this recipe on cold winter evenings, along with muffins and fruit. —Linda Lohr, Lititz, Pennsylvania
Ingredients
- 1 medium potato, cut into ¼-inch cubes
- 1 pound smoked kielbasa, cut into ½-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
- ½ 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
- ½ teaspoon pepper
- 3 to 4 bacon strips, cooked and crumbled
Instructions
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.
Nutrition
- Calories
- 213 calories
- Fat
- 14g fat (5g saturated fat)
- Cholesterol
- 38mg cholesterol
- Sodium
- 1442mg sodium
- Carbohydrates
- 12g carbohydrate (3g sugars
- Fiber
- 3g fiber)