Sauerkraut and Bean Soup
Warm up with a comforting bowl of Sauerkraut and Bean Soup, a hearty, nutrient-packed recipe that’s perfect for colder days. This tangy, smoky soup combines tender white beans, vibrant sauerkraut, and a medley of aromatic vegetables like carrots, celery, and onions, all simmered in a flavorful vegetable broth seasoned with smoked paprika, caraway seeds, and thyme. The addition of sauerkraut adds a unique tang and a probiotic boost, while pantry staples like canned beans make it quick and convenient to prepare. Ready in under an hour, this vegan-friendly soup is ideal for meal prep or a cozy family dinner. Garnish with fresh parsley for a pop of color and added freshness, and serve it with crusty bread for a complete, satisfying meal. Keywords: sauerkraut and bean soup, hearty soup recipe, vegan soup, tangy soup, smoky soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground caraway seeds
- 2 cups canned white beans, drained and rinsed
- 2 cups sauerkraut, drained
- 6 cups vegetable broth
- 1 leaf dried bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until translucent.
Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally.
Sprinkle in the smoked paprika and ground caraway seeds, and stir to coat the vegetables evenly.
Add the drained and rinsed white beans, sauerkraut, and vegetable broth to the pot.
Drop in the bay leaf and stir in the dried thyme, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low and allow the soup to simmer, uncovered, for 25-30 minutes. Stir occasionally to prevent sticking.
Taste and adjust the seasoning with more salt and pepper if needed.
Remove the bay leaf and discard it before serving.
Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9419 mg | 410% | |
| Total Carbohydrate | 221.1 g | 80% | |
| Dietary Fiber | 64.1 g | 229% | |
| Total Sugars | 44.2 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 706 mg | 54% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 5726 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
