Sauerkraut Soup II recipe

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Ingredients

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2 ½ cups water
4 cups chicken broth
½ pound sauerkraut
1 onion, finely diced
1 (15 ounce) can carrots, drained
1 (15 ounce) can sliced potatoes, drained
1 pound smoked sausage of your choice, sliced
1 teaspoon dried dill weed
1 teaspoon minced garlic
salt and pepper to taste

Nutrition Info

386.8 calories
carbohydrate: 26.4 g
cholesterol: 53.3 mg
fat: 23.4 g
fiber: 3.7 g
protein: 17.7 g
saturatedFat: 7.8 g
servingSize: -
sodium: 2556.5 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a 4 to 6 quart slow cooker, blend the cream of mushroom soup, cream of chicken soup, water, and chicken broth. Stir in sauerkraut, onion, carrots, potatoes, and sausage. Season with dill and garlic.

  2. Cover, and cook on High for 4 hours, or Low for up to 8 hours. Taste, and season with salt and pepper to your liking.

Recipe Yield

6 servings

Recipe Note

This is a wonderful recipe I learned while in college. Serve with a nice crusty bread. You can make this on the stove or in a slow cooker, whichever one fits your lifestyle. Just make sure you have a 4 quart size slow cooker. Note: to make this soup less fattening omit the cream of chicken soup and one of the cans of water.

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