Sauerkraut soup

The vinegary taste of the sauerkraut and the caraway seeds give this soup a great depth of flavor. Adapted from Skinny Spatula. 6 servings. 

Ingredients

• 1 large onion, diced

• 1 stalk celery, sliced

• 1 medium carrot, diced

• 2 large garlic cloves, minced

• 1/2 teaspoon caraway seeds

• 2 bay leaves

• 1 lb. sauerkraut (preferably jarred), drained

• 1 can (14 oz.) white beans (cannellini or great northern), drained

• 1-2 potatoes, peeled and cut into 1-inch cubes (about 8 oz.)

• 4 cups vegetable stock

• Salt and freshly ground pepper to taste

Instructions

1. Heat some oil (or broth) in a large stockpot or Dutch oven and sauté the onion, carrot and celery for 8-10 minutes over medium heat until softened.

2. Stir in garlic and caraway seeds and continue to cook for 1-2 minutes, stirring occasionally.

3. Add the bay leaves, sauerkraut, beans, potatoes, and vegetable stock and simmer on low heat for 25 minutes or until the potatoes are fork-tender.

4. Season to taste and serve with rye bread or your favorite crusty bread. Enjoy!

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