Sauerkraut Soup
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Sauerkraut Soup
| Sat, 12-29-2007 - 3:52pm |
Sauerkraut Soup
Ingredients
10 c. water
1 ham bone
2 bay leaves, whole
2 c. ham, cut into bite-size pieces
2 (14.5 oz.) cans sauerkraut
1 (15.5 oz.) can Dark Red Kidney Beans
1/3 c. water
3 tbsp. Corn Starch
Directions
1) In a Dutch Oven, cover ham bone with water. Add bay leaves. Cover and simmer for 1 hour.
2) Remove bone. Add ham pieces, sauerkraut, and kidney beans. Bring to a boil.
3) Meanwhile, mix together 1/3 c, water with 3 tbsp. cornstarch. Sitr until smooth. Add to soup, and continue to stir, 5 min, until soup comes back to a boil.
4) Remove bay leaves before serving.
Makes 8 1-cup servings.
*Refrigerated sauerkraut can also be used in lieu of canned.
Number of Servings: 8
Ingredients
10 c. water
1 ham bone
2 bay leaves, whole
2 c. ham, cut into bite-size pieces
2 (14.5 oz.) cans sauerkraut
1 (15.5 oz.) can Dark Red Kidney Beans
1/3 c. water
3 tbsp. Corn Starch
Directions
1) In a Dutch Oven, cover ham bone with water. Add bay leaves. Cover and simmer for 1 hour.
2) Remove bone. Add ham pieces, sauerkraut, and kidney beans. Bring to a boil.
3) Meanwhile, mix together 1/3 c, water with 3 tbsp. cornstarch. Sitr until smooth. Add to soup, and continue to stir, 5 min, until soup comes back to a boil.
4) Remove bay leaves before serving.
Makes 8 1-cup servings.
*Refrigerated sauerkraut can also be used in lieu of canned.
Number of Servings: 8


