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Ham Bean and Bacon Soup with Sauerkraut Gluten Free

Ingredients


1 - A drizzle olive or vegetable oil

2 - 4 ounces lean, smoky bacon, chopped

3 - 12 ounces ham steak, 1/2-inch dice

4 - 2 tablespoons butter

5 - 4 cloves garlic, chopped

6 - 2 onions, chopped

7 - 2 starchy potatoes, peeled and chopped (about 1 1/2 pounds)

8 - 1 large carrot, chopped

9 - 1 large fresh bay leaf

10 - 4 cups chicken stock

11 - 2 pounds sauerkraut, rinsed and drained

12 - One 15-ounce can white or red kidney beans

13 - Salt and pepper

14 - A handful fresh parsley leaves, chopped, for garnish


Instructions


1 - Heat the oil in soup pot or Dutch oven.


2 - Add the bacon and brown. Remove the bacon, and reserve.


3 - Add the ham and brown, then remove and reserve. Melt in the butter, and add the garlic, onions, potatoes, carrots and bay leaf.


4 - Partially cover and cook to soften, 10 minutes. Add the stock, 2 cups water, the reserved ham and bacon, the sauerkraut and beans, and simmer until potatoes are cooked and soup flavor combines, 15 minutes more. Season with salt and pepper.


5 - Cool completely and store for a make-ahead meal.


6 - To serve, reheat over medium heat. Add the parsley just before serving