Sauerkraut Lima Bean Soup Recipes

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SAUERKRAUT & LIMA BEAN SOUP



Sauerkraut & Lima Bean Soup image

Found this on another site in response to a request for a hearty ham and bean soup. Combo is delicious! Cooking time varies according to which method you use, stove top or crock pot. Can be creative with toppings(garnishes). The amount of ham is an estimate.

Provided by Nana Lee

Categories     One Dish Meal

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 5

3 lbs cured bone-in ham (large piece)
2 lbs dried lima beans
water
6 potatoes
2 (27 ounce) cans sauerkraut, drained

Steps:

  • Put ham and lima beans in large pot and fill with water.
  • Cook 2 to 2 1/2 hours. (Or use crockpot and adjust times accordingly).
  • Meanwhile, peel 6 potatoes and cut into medium pieces.
  • Remove ham, let cool a little and shred the ham.
  • Place ham back into the pot.
  • Add potatoes to soup.
  • Cook approximately 20 minutes, depends on size of potato pieces.
  • When potatoes are done, use masher or hand held mixer to mash the ingredients in the soup for a few minutes.
  • Add sauerkraut and cook 15 minutes more.
  • Can be served with sour cream topping or other garnishes, as desired.
  • SUGGESTED TOPPINGS:.
  • carraway seed; sherry; creme fraiche; chopped cilantro; etc.

Nutrition Facts : Calories 1009, Fat 31.1, SaturatedFat 11.3, Cholesterol 159.8, Sodium 1462.5, Carbohydrate 108.5, Fiber 30.1, Sugar 14.5, Protein 75

SAUERKRAUT AND BEAN SOUP



Sauerkraut and Bean Soup image

Make and share this Sauerkraut and Bean Soup recipe from Food.com.

Provided by Lali8752

Categories     One Dish Meal

Time 2h25m

Yield 20 serving(s)

Number Of Ingredients 10

10 ounces dried kidney beans
3 tablespoons oil
1 1/2 lbs pork, lean, 1 inch cubes
salt and pepper
3 sage leaves, finely chopped
2 tablespoons parsley, finely chopped
4 garlic cloves, peeled and minced
1 quart chicken stock
8 ounces sauerkraut
1/3 cup polenta flour

Steps:

  • Bring the kidney beans to a boil in a large pot with plenty of salted water.
  • Remove from the heat, cover and set aside for 1 hour.
  • In a Dutch oven, heat oil over high heat, season the pork well with salt and pepper and sear on all sides, working in batches if necessary, and remove the meat when it is browned.
  • Add the sage, parsley, and garlic and saute for 5 minutes before returning it to the casserole.
  • Drain the beans and add them to the casserole with the stock and the sauerkraut and bring to a simmer.
  • Cook the mixture slowly for 45 minutes, or until the pork is very tender and the beans are cooked through.
  • Slowly sprinkle the polenta over the stew and stir constantly for 10 minutes, or until the polenta has expanded.
  • Season with salt and pepper, to taste, and serve.

Nutrition Facts : Calories 111.1, Fat 5.8, SaturatedFat 1.5, Cholesterol 30, Sodium 167.3, Carbohydrate 3, Fiber 0.4, Sugar 1, Protein 11.3

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