Sauerkraut and Bean Soup

40 minutes Prep: 10 minutes Cook: 30 minutes

138 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

1	cup	pink beans	rinsed
2	tablespoons	bacon drippings
1/2	Lb	pork shoulder butt	diced
3	cloves	garlic	chopped
1	medium	yellow onion	chopped
2	Qts	beef stock	prefer veal stock if possible
2	teaspoons	hungarian paprika
3	cups	sauerkraut	rinsed and drained
1	x	salt and black pepper	to taste
1	x	garnish
1/2	cup	sour cream

Directions

Place the beans in a 6 quart soup pot and add 3 cups of cold water.

Cover and bring to a boil. turn off the heat and let sit for 1 hour.

In a frying pan, add the lard, grease or oil and brown the pork.

Add the garlic and onion; sauté until the onion is tender.

Drain the beans and return to the pot.

Add the pork mixture, beef stock and paprika to the beans.

Cover and simmer for 1 hour or until the beans are tender.

Using a slotted spoon, remove about 3/4 of the beans to a food processor blender.

Add about 1-1/2 cups of the stock left in the bean pot and puree the beans.

Return to the pot, adding the sauerkraut.

Cover and simmer for 1 hour or until the kraut is very tender.

add the salt and pepper, being generous with the pepper.

Serve in bowls with a dollop of sour cream.

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Nutrition Facts

Serving Size 171g

Amount per Serving

Calories 138 55% of calories from fat

	% Daily Value*
Total Fat 8.0g	13%
Saturated Fat 5.0g	23%
Trans Fat 0.0g
Cholesterol 15mg	5%
Sodium 962mg	40%
Total Carbohydrate 13.0g	4%
Dietary Fiber 4.0g	16%
Sugars 4.0g
Protein 5.0g	10%

Vitamin A	15%		Vitamin C	35%
Calcium	10%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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