Sauerkraut and White Bean Soup


This delicious and probiotic-rich soup can be made spicy by adding hot Italian sausage in place of ground pork. It can also be served cold with sour cream and cheese sandwiches for a very cultured summer lunch.


  • 1 quart chicken stock
  • 3 cups small white beans – cooked, drained and rinsed
  • 1 clove garlic, peeled and minced fine
  • Sea salt and white or red pepper
  • 1 pound ground pork (or sausage)
  • 2 cups fresh sauerkraut

  1. In a medium-sized pot over high heat, boil beans in the chicken stock; skim. 
  2. Turn the heat down to a low simmer. Add garlic, white or red pepper and uncooked sausage. 
  3. Cover pot and simmer for 15 minutes, or until sausage is cooked through and there is no pink. Season with sea salt and more pepper to taste.
  4. Uncover soup, turn off the heat, and cool completely. When it has cooled enough that it doesn't burn your finger, add the sauerkraut. (Cooling preserves the live bacteria in the kraut.)
  5. Ladle into bowls and serve immediately. 

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Sauerkraut and White Bean Soup

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