This German sauerkraut white bean soup is a thick, hearty, and healthy soup. Additionally, it’s also perfect for cold or rainy weather. Ground sweet paprika adds a lovely spice layer. Also, the potatoes make it hearty and filling. Furthermore, braising the onion, carrot and potato pieces in the butter before adding the liquid boosts the flavor.
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Old fashioned sauerkraut is getting a lot of attention these days. A favorite ingredient of many modern healthy diets, this probiotic-rich food has been touted for its many health benefits. Additionally, as an immune system booster, it also has been said to promote heart health, improve overall digestion and can reduce cholesterol levels.
White beans add a mild flavor to this soup. Mostly they add density and absorb the flavor of the other ingredients. Alternatively, use your favorite type of canned bean. kidney beans, chickpeas, navy or fava beans would add additional flavor.
An added benefit of this Sauerkraut White Bean Soup recipe is that it comes together very quickly. In just about 40 minutes from prep to finish. The recipe serves at least 6 people. Additionally, the entire recipe contains only two tablespoons of butter. For an even healthier version, substitute canola oil for the unsalted butter.
This Sauerkraut White Bean Soup recipe is vegetarian. However, you can easily add sliced wurst or sausage to the soup. Furthermore, if you choose to do so, add the meat pieces to the sauteed onions at the same time as the carrot and potato. Consequently, the grease from the meat adds more flavor to the soup.
Sauerkraut White Bean Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 small white onion
- 1 medium-sized carrot
- 2 medium-sized potatoes
- 1/2 teaspoon ground sweet paprika
- 2 3/4 cup sauerkraut drained
- 1 14 oz can tomato puree
- 2 1/2 cups vegetable broth
- 1 15 oz can white beans drained
- Salt and freshly ground pepper to taste
- 2 tablespoons fresh chopped parsley for garnish
Instructions
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Cut the onion into fine pieces.
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Wash and peel the potatoes and carrot and cut them into small pieces
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Heat the unsalted butter in a medium-sized saucepan over a medium flame.
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When the butter has melted, add the onion and saute until transparent.
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Add the carrot and potato pieces to the pan.
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Sprinkle the vegetables with the sweet paprika and stir to coat.
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Braise for about 5 minutes.
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Add the drained sauerkraut, tomato puree, and vegetable broth.
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Stir everything together to make sure all the ingredients are evenly combined.
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Reduce the heat to low and let the soup simmer for 20 minutes.
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Add the beans to the soup. Cook for another 5 minutes.
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Salt and pepper to taste.
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Transfer the soup to bowls, sprinkle each portion with the fresh chopped parsley, and serve immediately.
Like this Sauerkraut White Bean Soup recipe? Try some of these other sensational soup ideas:
