This unique dish is perfect to try out when you feel like you're in a soup rut! Featuring the Hearts on Fire Sauerkraut from Food and Ferment, the extra kick of paprika and jalapeño is a great boost of flavor to really round out the dish. This soup is best served alongside some fresh, crusty bread like the French Peasant Bread or classic Sourdough from Heidelberg Bread Company.
1 tablespoon of olive oil
8 ounces of bacon, chopped
1 rib of celery, finely diced
1 medium onion, finely diced
2 medium carrots, thinly sliced
3 medium, 1 pound potatoes - peeled and sliced into 1/3" thick pieces
1/4 cup of quinoa, rinsed - optional
2-3 cups of sauerkraut
8 cups of low-sodium chicken broth
2 cups of water
1 15-ounce can of white beans
1 bay leaf
Salt and pepper, to taste
1. Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven. Add the chopped bacon and sauté until browned. Remove with a slotted spoon and reserve.
2. Add in the finely chopped celery and onion. Sauté until softened and golden, about 5 minutes.
3. Add in the sliced carrots, potatoes, 1/4 cup of quinoa (if using), 8 cups of chicken broth, and 2 cups of water. Bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Add in 2-3 cups of sauerkraut, half of the cooked bacon, white beans with their juice, and 1 bay leaf. Continue to cook until the potatoes are tender, about 10 minutes. Season soup to taste and serve!
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