Don’t leave me yet! Even if you’re not too sure about the sauerkraut, don’t pass judgment on this Smoked Sausage and Sauerkraut Soup yet.
I managed to feed this to my family and everyone ate it. And they liked it.
I told them it was German soup. I never mentioned the sauerkraut. My pickiest eater asked what it was and I told him cabbage. He thought there was a bit too much of it and picked around it, but he does that with a lot of things. He liked the rest of the soup though. It didn’t hurt that I served it with pretzel rolls.
This soup fits perfectly with our Slow Cooker Soup series. All the ingredients go into the crockpot and that’s it. Several hours later it’s ready to eat. It’s hearty, filling and wonderful with pretzel rolls or hot cornbread.
Here’s what you’ll need to make it:
You can see from the photo that I used a couple of baking potatoes and a few small, red potatoes. This recipe is a great way to use up odds and ends you may have. And because this is a rustic soup, you can leave the peels on the potatoes. You’re welcome.
Instead of smoked sausage, you could use ham if you happen to have some leftover.
I used 2 cans of sauerkraut, but you could get away with just 1 can. It might appease the picky eaters a bit.
- 1 lb. smoked sausage, sliced
- 3 - 4 large potatoes, or 6 - 8 small potatoes, chopped
- 1 onion, chopped
- 2 15oz cans sauerkraut, drained and rinsed
- 1 can diced tomatoes
- 8 oz tomato sauce
- 2 32oz chicken broth
- Place all ingredients in slow cooker and stir.
- Cook on high 5-6 hours or low 7-8 hours.
I think this soup will freeze well if you have leftovers.