Crock Pot Sauerkraut Soup

"Delicious, simple and little mess. This is from a church gathering of recipes."
photo by fluffernutter photo by fluffernutter
photo by fluffernutter
Ready In:
10hrs 20mins




  • Put all ingredients in crock-pot; cook on low for 10 hours.
  • (You can start it on high for 3 hours to lesson cooking time.).

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  1. This soup is so good!! I have used a recipe exactly like this except for the green pepper. I'll have to try it the next time I make it. The one I used also had the option of putting in a cup of sour cream at the end. You take out a few scoops of the soup and add the sour cream to that to temper it so it doesn't curdle when you add it to the main pot. It mellows everything and makes it even more yummy! I'm reviewing this recipe because it is the same one I have and it is really, really yummy! The first time I made it I wasn't quite sure. Kraut in soup? Hmmmmm! I took my first spoonful.....ummm.....not so sure. But it was one of those things that I had to take a second taste just to be was different.....unique....had a little tang. I am so glad I kept tasting it because became one of my favorites! I actually had it for breakfast, lunch and supper the next day! Great with crusty bread!
  2. This was really good! I omitted the chicken. Loved the tangy taste of the sauerkraut
  3. Mellow and meaty where I expected sharp and tangy, this soup was a snap, and rich with flavors. And I loved that I made it with leftover roasted potatoes and carrots, and leftover sausage and sauerkraut (plus 2 hotdogs reaching their "sell by" date). As with Michelle S., the mixture filled to slow cooker, even without the mushrooms. Good recipe, Judikins!
  4. Very good and easy....but I cannot believe I forgot the mushrooms! Just as well as this BARELY fit into my crockpot using only 1 can of sauerkraut. It is a little tart, but I like that about sauerkraut so I am pleased about that. I used smoked bratwurst which worked out wonderfully. The house smelled spectacular while it was cooking. We will have this again for lunch today served with buttered rye bread. Yum..thanks Judikins for sharing!


I'm a Midwesterner, turned Northwesterner for 30 years and finally a Southwesterner. I retired in 1995 and have had time to enjoy, even more, the things I love, like cooking and entertaining special people in our home--family and good friends. Fortunately, my husband enjoys cooking too (one pot meals), so he relieves me a few times a month.
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