Soup Sauerkraut Soup and Vegetable Soup Combo
Experience the perfect harmony of tangy and savory flavors with our hearty Soup Sauerkraut Soup and Vegetable Soup Combo! This unique recipe blends the bright zest of sauerkraut with a medley of fresh vegetables like carrots, celery, and potatoes, all simmered in a rich vegetable broth enhanced by paprika and thyme. The addition of diced tomatoes brings a subtle sweetness, while a garnish of fresh parsley adds a burst of color and freshness. Ready in just under an hour, this comforting soup is both vegan-friendly and packed with nutrients, making it the ideal choice for a weeknight dinner or a cozy meal on chilly days. Its satisfying taste and healthy ingredients are sure to delight!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 3 medium potatoes, peeled and diced
- 2 cups sauerkraut, drained and rinsed
- 6 cups vegetable broth
- 1 14-ounce can diced tomatoes (canned)
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes to the pot and stir to combine with the other vegetables.
Mix in the sauerkraut, ensuring it is evenly distributed in the pot.
Pour in the vegetable broth and the can of diced tomatoes, including the liquid.
Add the bay leaf, paprika, dried thyme, salt, and black pepper to the pot. Stir well.
Bring the soup to a boil over high heat, then reduce the heat to low to maintain a gentle simmer.
Let the soup simmer uncovered for 30 minutes, stirring occasionally, until the potatoes are tender.
Remove the bay leaf before serving.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into serving bowls and garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8922 mg | 388% | |
| Total Carbohydrate | 282.0 g | 103% | |
| Dietary Fiber | 56.8 g | 203% | |
| Total Sugars | 65.8 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 684 mg | 53% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 8140 mg | 173% | |
*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.
