Bean, Potato and Sauerkraut Soup
photo by Brenda.
- Ready In:
- 2hrs 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 4 ounces dried cranberry beans
- 4 potatoes, cubed into 1 inch pieces
- 1 stalk celery, diced
- 1 large onion, chopped
- 2 garlic cloves
- 2 bay leaves
- 3 ounces prosciutto, fat trimmed and reserved
- 1 tablespoon all-purpose flour
- 8 ounces sauerkraut, drained
- salt (to taste)
- pepper (to taste)
- 2 tablespoons olive oil
- 1 pinch cumin
directions
- Soak beans overnight in 4 cups of water. Rinse and drain.
- Place the beans, potatoes, celery, onion, 1 clove of garlic and 1 bay leaf into a large soup pot. Add water to cover over plus 2 inches. Bring water to boil, then reduce to a low simmer. Cover and cook for 90 minutes.
- In a small skillet, render the reserved fat from the prosciutto. Add flour and stir until browned. Remove fat pieces.
- Drain the sauerkraut, patting if needed. Place in a sauce pan with second clove of garlic and bay leaf, as well as remaining prosciutto. Begin heating and add the browned flour (roux). Cook for an hour over very low flame.
- Remove 3 cups of soup from pot and blend in a food processor. Return to the soup pot. Add in the sauerkraut. Cook for 30 minutes. Add salt and pepper to taste. Stir in the oil and cumin.
- Serve warm not boiling hot.
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Reviews
-
Toni, I really enjoyed this soup. The different textures are really palette pleasing. My prosciutto was so lean, I had little fat to work with for the roux, so I made up a little butter and flour roux myself and cooked it until it was a deep golden color. I sliced up the prosciutto into little bitty pieces and added to the sauerkraut when I added the roux. The only recommendation I would make, is to perhaps add a little more liquid, maybe a little vegetable broth because this really does thicken up quite a bit. I guess it would be a personal preference, but I would not add any extra liquid until you have blended everythng together for the last 30 minutes of cook time. That's when you can really tell if the soup is going to be too thick or not. After you and I zmailed re: what I could sub for cranberry beans since I couldn't find them, I did end up using dried Pinto beans and that worked out very nicely. This is a bit labor intensive, but I am glad I tried it. Perfect for a cool fall, or blustery winter day. Thanks for posting this Toni. Nick's Mom
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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