Sweet-and-Sauerkraut Soup

Name: Sweet-and-Sauerkraut Soup
Yield: 6 to 8 servings
Ingredients: 3 tablespoons olive oil; 1 large onion, quartered and thinly sliced; 2 medium carrots, peeled and thinly sliced; 1 large celery stalk, finely diced; 4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9); 3 medium Yukon Gold or red-skinned potatoes, peeled and diced; 2 medium apples, peeled and diced; One 16-ounce can sauerkraut, well drained; One 16-ounce can salt-free diced tomatoes, undrained; 1 teaspoon salt-free seasoning (see page 4 for brands); One 16-ounce can small white beans, drained and rinsed; 2 tablespoons natural granulated sugar, more or less to taste; Salt and freshly ground pepper to taste; One 8- to 12-ounce package tempeh, any variety, or one 8-ounce package soy sausage links

December 9, 2011

This hearty sweet-and-sour soup takes the chill out of nippy fall afternoons. Serve with Onion-Rye Scones (page 155) or fresh rye bread.

Recipe information

Yield
6 to 8 servings

Ingredients

3 tablespoons olive oil

1 large onion, quartered and thinly sliced

2 medium carrots, peeled and thinly sliced

1 large celery stalk, finely diced

4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)

3 medium Yukon Gold or red-skinned potatoes, peeled and diced

2 medium apples, peeled and diced

One 16-ounce can sauerkraut, well drained

One 16-ounce can salt-free diced tomatoes, undrained

1 teaspoon salt-free seasoning (see page 4 for brands)

One 16-ounce can small white beans, drained and rinsed

2 tablespoons natural granulated sugar, more or less to taste

Salt and freshly ground pepper to taste

One 8- to 12-ounce package tempeh, any variety, or one 8-ounce package soy sausage links

Preparation

Step 1
Heat half of the oil in a soup pot. Add the onion, carrots, and celery and sauté over medium heat until all are golden.
Step 2
Add the water with bouillon cubes and the potatoes. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the potatoes are just tender.
Step 3
Stir in the apples, sauerkraut, tomatoes, seasoning, and beans. Simmer for another 15 to 20 minutes, or until everything is tender.
Step 4
Adjust the consistency with a bit more water if the soup seems crowded. Add sugar in small amounts to balance the tartness of the sauerkraut, tasting as you add. Season with salt and pepper (you may need very little salt, if any). If time allows, let the soup stand off the heat for an hour or so.
Step 5
Just before serving, cut the tempeh into dice, or cut the soy sausage into 1/2-inch-thick slices. Heat the remaining oil in a medium skillet. Add the tempeh or sausage and sauté over medium-high heat, stirring frequently, until crisp and browned on most sides. Meanwhile, heat the soup through. Top each serving with some of the tempeh or sausage.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 317
Step 8
Total fat: 9g
Step 9
Protein: 14g
Step 10
Fiber: 9g
Step 11
Carbohydrate: 48g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 270mg

Vegan Soups and Hearty Stews for All Seasons

TagsSoup Soup/Stew Main Dinner Vegetarian Vegan Nut Free Gluten Free Dairy Free Simmer Cookbooks

Recipe information

Ingredients

Preparation

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Step 5

Nutrition Information

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Recipe notes