Sweet-and-Sauerkraut Soup Recipe

Name: Sweet-and-Sauerkraut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 large onion, quartered and thinly sliced; 2 medium carrots, peeled and thinly sliced; 1 large celery stalk, finely diced; 4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9); 3 medium Yukon Gold or red-skinned potatoes, peeled and diced; 2 medium apples, peeled and diced; One 16-ounce can sauerkraut, well drained; One 16-ounce can salt-free diced tomatoes, undrained; 1 teaspoon salt-free seasoning (see page 4 for brands); One 16-ounce can small white beans, drained and rinsed; 2 tablespoons natural granulated sugar, more or less to taste; Salt and freshly ground pepper to taste; One 8- to 12-ounce package tempeh, any variety, or one 8-ounce package soy sausage links

Servings: persons

3 tablespoons olive oil
1 large onion, quartered and thinly sliced
2 medium carrots, peeled and thinly sliced
1 large celery stalk, finely diced
4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
3 medium Yukon Gold or red-skinned potatoes, peeled and diced
2 medium apples, peeled and diced
One 16-ounce can sauerkraut, well drained
One 16-ounce can salt-free diced tomatoes, undrained
1 teaspoon salt-free seasoning (see page 4 for brands)
One 16-ounce can small white beans, drained and rinsed
2 tablespoons natural granulated sugar, more or less to taste
Salt and freshly ground pepper to taste
One 8- to 12-ounce package tempeh, any variety, or one 8-ounce package soy sausage links

1
Heat half of the oil in a soup pot.
2
Add the onion, carrots, and celery and saute over medium heat until all are golden.
3
Add the water with bouillon cubes and the potatoes.
4
Bring to a rapid simmer, then lower the heat.
5
Cover and simmer gently for 15 minutes, or until the potatoes are just tender.
6
Stir in the apples, sauerkraut, tomatoes, seasoning, and beans.
7
Simmer for another 15 to 20 minutes, or until everything is tender.
8
Adjust the consistency with a bit more water if the soup seems crowded.
9
Add sugar in small amounts to balance the tartness of the sauerkraut, tasting as you add.
10
Season with salt and pepper (you may need very little salt, if any).
11
If time allows, let the soup stand off the heat for an hour or so.
12
Just before serving, cut the tempeh into dice, or cut the soy sausage into 1/2-inch-thick slices.
13
Heat the remaining oil in a medium skillet.
14
Add the tempeh or sausage and saute over medium-high heat, stirring frequently, until crisp and browned on most sides.
15
Meanwhile, heat the soup through.
16
Top each serving with some of the tempeh or sausage.
17
Per serving:
18
Calories: 317
19
Total fat: 9g
20
Protein: 14g
21
Fiber: 9g
22
Carbohydrate: 48g
23
Cholesterol: 0mg
24
Sodium: 270mg

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 large onion, quartered and thinly sliced, 2 medium carrots, peeled and thinly sliced, 1 large celery stalk, finely diced, and more.

Yes, Sweet-and-Sauerkraut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet-and-Sauerkraut Soup

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