Ingredients
– 1 tablespoon olive oil
– 8 ounces bacon, chopped
– 1 stick celery, finely diced
– 1 medium onion, finely diced
– 2 medium carrots, thinly sliced
– 3 medium (1 pound) potatoes, peeled and sliced into 1/3-inch thick pieces
– 1/4 cup quinoa, rinsed (optional)
– 2 to 3 cups sauerkraut, triple rinsed and drained (about 3 cups or 2 pounds used)
– 8 cups low-sodium broth
– 2 cups water, or to taste
– 1 (15-ounce) can white beans, with juice
– Salt, pepper, and seasoning, to taste
– 1 bay leaf
Instructions
1-First, heat the olive oil in a large soup pot or Dutch oven over medium heat.
2-Add the chopped bacon and sauté until browned, then remove with a slotted spoon and set half aside for garnish.
3-Next, add the finely diced celery and onion, and sauté until softened and golden, about 5 minutes.
4-Add the sliced carrots, potatoes, quinoa (if using), broth, and water. Bring to a boil, then reduce heat and simmer for 15 minutes.
5-Stir in the sauerkraut, reserved cooked bacon, white beans with juice, and bay leaf. Continue cooking until the potatoes are tender, about 10 minutes.
6-Finally, season with salt, pepper, and seasoning to taste. Serve hot with fresh crusty bread for a complete meal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧂 Rinse and drain sauerkraut thoroughly to reduce saltiness and maintain texture.
🌾 Quinoa is optional; omit if you prefer a thinner soup.
🌿 Fresh dill can be added to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering,Sautéing
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl