Sauerkraut adds delightfully tangy flavor to soups and stews. Make sure the soup is not too hot before adding the kraut, to retain as much of the probiotics as possible.
- 1 pound ground breakfast pork sausage
- 1 large onion, diced
- 5 medium potatoes, cubed
- 14 ounces cooked, rinsed, and drained black eyed peas
- 14 ounces tomato sauce
- Crushed red pepper
- ¼ teaspoon caraway seeds
- Salt and black pepper to taste
- 2 cups sauerkraut
- In a large skillet, brown sausage, leaving it in rather large chunks. Transfer the meat to a colander, saving the grease and replacing it in the pan. Cook the onion in the saved grease, just until browned.
- Combine sausage, onion, potatoes, peas, and tomato sauce in a large stockpot; add just enough water to cover. Heat to boiling, add the seasonings and stir for 1 minute. (Go easy on the salt, as the sauerkraut will add some saltiness.)
- Reduce heat to simmer, cover and cook 30-45 minutes, or until potatoes are tender. Add more water if needed during the cooking time.
- Just before serving, cool the soup, add the sauerkraut, and stir to combine.
Makes about 15 servings.
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