Bean Potato And Sauerkraut Soup Recipe

Ingredients for Bean Potato And Sauerkraut Soup

• Cranberry Beans
• 2 lbs potatoes, peeled and diced
• 2 stalks celery, diced
• 1 medium onion, chopped
• Garlic Cloves
• Bay Leaves
• 4 oz prosciutto, diced (optional)
• All Purpose Flour
• 1 lb sauerkraut
• Salt
• Pepper
• Olive Oil
• 1 teaspoon ground cumin

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).