Sauerkraut Soup

 

Sauerkraut Soup 

Ingredients 
Servings:  8 large bowls of soup

• 1 Tbsp olive oil
• 8 oz Tempeh bakon, chopped
• 1 stick celery, finely diced
• 1 medium onion,  diced cone #3
• 2 medium carrots, thinly sliced cone #4
• 3 medium, 1 lb potatoes, cone #3
• 1/4 cup quinoa, rinsed, optional
• 2-3 cups sauerkraut, triple rinsed & drained (we use 3 cups or about 2 lbs)
• 8 cups vegetable broth
• 2 cups water, or to taste
• 1 15 oz can white beans
• 1 bay leaf
• Salt, Pepper

Instructions

1. Heat 1 Tbsp oil in a 7 Qt soup pot
2. Addchopped celery and onion. Sauté until softened and golden (5 min).
3. Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.
4. Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked Tempeh bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added 1/2 tsp salt, 1/4 tsp pepper). Serve with fresh crusty bread.