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Sauerkraut-Bulgur Soup

 

54

Yield

4

servings

Prep

5

min

Cook

40

min

Ready

45

min

Trans-fat Free, High Fiber
 

Ingredients

1 small onions
chopped
¼ cup butter
2 ¾ cups sauerkraut
¼ cup tomato purée (passata)
1 large russet potatoes
diced
*
½ cup cracked wheat (bulgur)
fine grade
2 quarts chicken broth
rich, or veal stock
*
1 x salt
*
1 x black pepper
*
1 each green bell peppers
sliced
1 x parsley leaves
*

Directions

In 5 quart pot, sauté onion in butter until golden.

In bowl, soak sauerkraut in water, drain and chop.

Add to onions and cook until done, adding water if mixture gets too dry.

Add tomato puree.

Sauté 5 to 7 minutes.

Add potatoes, bulgur and stock and cook 15 minutes.

Season to taste with salt and pepper.

Garnish with slight green pepper and parsley.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 24150% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 908mg 38%
Total Carbohydrate 9g 9%
Dietary Fiber 7g 29%
Sugars g
Protein 14g
Vitamin A 11% Vitamin C 69%
Calcium 5% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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