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Bean Potato And Sauerkraut Soup Recipe

Warm up from the inside out with this comforting bean, potato, and sauerkraut soup! Perfect for chilly days, this recipe is easily adaptable to vegetarian diets by omitting the prosciutto. A rich and flavorful broth, hearty potatoes, and tangy sauerkraut combine for a truly satisfying meal. This recipe is inspired by a classic Northeastern comfort food, perfect for a cozy night in.

Prep Time 30 mins
Cook Time 150 mins
Calories 237.9 kcal
Protein 16g
Rating 5.0 (1 Reviews)
Bean Potato And Sauerkraut Soup 115

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bean Potato And Sauerkraut Soup

  • 1 cup dried Cranberry Beans
  • 2 lbs potatoes
  • 2 stalks celery
  • 1 medium onion
  • 3 cloves garlic
  • 3 bay leaves
  • 4 ounces prosciutto
  • 2 tablespoons all-purpose flour
  • 1 lb sauerkraut
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 4 cups water (for soaking beans) + enough water to cover ingredients by 2 inches

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How to Make Bean Potato And Sauerkraut Soup

  1. Soak 1 cup dried beans (such as Great Northern or kidney beans) overnight in 4 cups of water.
  2. Rinse and drain the soaked beans.
  3. In a large soup pot, combine the drained beans, 2 lbs potatoes (peeled and diced), 2 stalks celery (diced), 1 medium onion (chopped), 2 cloves garlic (minced), and 2 bay leaves.
  4. Add enough water to cover the ingredients by 2 inches.
  5. Bring the water to a boil, then reduce heat to low, cover, and simmer for 90 minutes.
  6. While the soup simmers, prepare the sauerkraut mixture: In a small skillet, render 4 oz prosciutto (diced, optional) over medium heat until the fat is released. Remove prosciutto and set aside.
  7. Add 2 tablespoons of flour to the prosciutto fat and cook, stirring constantly, until lightly browned.
  8. Drain 1 lb sauerkraut, pressing out excess liquid.
  9. In a saucepan, combine the drained sauerkraut, 1 clove garlic (minced), 1 bay leaf, and the cooked prosciutto.
  10. Add the browned flour mixture to the sauerkraut.
  11. Cook over very low heat for 1 hour, stirring occasionally.
  12. Remove about 3 cups of the simmering bean soup and blend it using an immersion blender or in a regular blender (in batches).
  13. Return the blended soup to the pot.
  14. Add the sauerkraut mixture to the soup.
  15. Simmer for 30 minutes more.
  16. Season with salt and pepper to taste.
  17. Stir in 1 tablespoon olive oil and 1 teaspoon ground cumin.
  18. Serve warm (not boiling hot).

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

12g

Fat

3g

Carbs

13g

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Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Pork Recipes Vegetarian Proteins Bean & Lentil Recipes European Italian American Healthy Fall Recipes

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Bacon Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Soups Stews Beans Pork European Fall Winter Stove Top One Dish Meal Seasonal Meat Taste Mood Savory Equipment 4 Hours Or Less