A simple soup great for the winter. Serve with a crusty bread to soak up the delicious broth.

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Sauerkraut and White Bean Soup

Experiment with the bean choice in this simple soup

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: Vegetarian

Keyword: Dry Beans

Servings: servings

Calories: 210kcal

Equipment

Pressure cooker

Ingredients

1 cup dry white beans Royal Corona, Large White Lima, Alubia Blanca
2 carrots
2 celery stalks
1 large yellow onion
6 cloves garlic
1 tsp thyme dried or fresh
3 tbsp olive oil
2 cups broth bean, vegetable, no-chicken
2 cups sauerkraut drained

Instructions

First, prep the beans. Ideally, pre-soak the beans for at least four hours in a 1% salinty water. Then drain and add to the pressure cooker along with plenty of water, at least enough to cover by 1" or so. In a cheese cloth or cloth bag, put half the onion, some carrot and celery chunks (or celery greens) and a few cloves of garlic. Add some peppercorns and pepper flakes, but only a pinch or two of each. Add a small piece of kombu. Tie and add to the mixture. Heat to high pressure for the appropriate time for the type of beans. Allow pressure to release naturally, and check for doneness. If not done, repressurize to low pressure for a few minutes and then allow pressure to release for 10 minutes before releasing the rest of the pressure.
While that cooks, peel and dice the remaining vegetables and place in one bowl. Vegetables for this part include one carrot, one celery rib, and the remaining half of the onion. Peel and thinly slice the remaining cloves garlic and also add to the bowl too.
When the beans are almost done, warm 3 tbsp olive oil in a large stock pot over medium heat. Add the vegetables and sauté until soft, about 10 or 15 minutes. (Resist the urge to add salt – saurkraut can be very salty on its own.) Add the thyme and 2 cups broth. Stir well.
Drain the sauerkraut well, allowing to drip.
Gently add the beans and the sauerkraut. Stir until mixed and gently simmer on medium heat for about 10 minutes. The soup should be very hot. Check for seasoning and ladle into soup bowls. Serve with a crusty bread.

Nutrition

Nutrition Facts

Sauerkraut and White Bean Soup

Amount Per Serving

Calories 210 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 648mg28%

Potassium 804mg23%

Carbohydrates 29g10%

Fiber 8g33%

Sugar 4g4%

Protein 9g18%

Vitamin A 3595IU72%

Vitamin C 12mg15%

Calcium 115mg12%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.