SAUERKRAUT & LIMA BEAN SOUP
Found this on another site in response to a request for a hearty ham and bean soup. Combo is delicious! Cooking time varies according to which method you use, stove top or crock pot. Can be creative with toppings(garnishes). The amount of ham is an estimate.
Provided by Nana Lee
Categories One Dish Meal
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Put ham and lima beans in large pot and fill with water.
- Cook 2 to 2 1/2 hours. (Or use crockpot and adjust times accordingly).
- Meanwhile, peel 6 potatoes and cut into medium pieces.
- Remove ham, let cool a little and shred the ham.
- Place ham back into the pot.
- Add potatoes to soup.
- Cook approximately 20 minutes, depends on size of potato pieces.
- When potatoes are done, use masher or hand held mixer to mash the ingredients in the soup for a few minutes.
- Add sauerkraut and cook 15 minutes more.
- Can be served with sour cream topping or other garnishes, as desired.
- SUGGESTED TOPPINGS:.
- carraway seed; sherry; creme fraiche; chopped cilantro; etc.
Nutrition Facts : Calories 1009, Fat 31.1, SaturatedFat 11.3, Cholesterol 159.8, Sodium 1462.5, Carbohydrate 108.5, Fiber 30.1, Sugar 14.5, Protein 75
SAUERKRAUT AND BEAN SOUP
Make and share this Sauerkraut and Bean Soup recipe from Food.com.
Provided by Lali8752
Categories One Dish Meal
Time 2h25m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Bring the kidney beans to a boil in a large pot with plenty of salted water.
- Remove from the heat, cover and set aside for 1 hour.
- In a Dutch oven, heat oil over high heat, season the pork well with salt and pepper and sear on all sides, working in batches if necessary, and remove the meat when it is browned.
- Add the sage, parsley, and garlic and saute for 5 minutes before returning it to the casserole.
- Drain the beans and add them to the casserole with the stock and the sauerkraut and bring to a simmer.
- Cook the mixture slowly for 45 minutes, or until the pork is very tender and the beans are cooked through.
- Slowly sprinkle the polenta over the stew and stir constantly for 10 minutes, or until the polenta has expanded.
- Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 111.1, Fat 5.8, SaturatedFat 1.5, Cholesterol 30, Sodium 167.3, Carbohydrate 3, Fiber 0.4, Sugar 1, Protein 11.3
BEAN SOUP WITH SAUSAGE AND SAUERKRAUT
This is classified as a soup, but it is a hearty and filling enough dish to make a main meal. You wouldn't have much room for anything else other than dessert!
Provided by Fozzo
Categories One Dish Meal
Time 1h30m
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Soak beans overnight. Drain, set to simmer in 1/2 litre water until soft.
- Heat oil or lard in a heavy pot with lid.
- Chop bacon into cubes and heat gently in the fat/oil.
- Chop onions fine and braise until translucent.
- Remove pot from heat, add paprika and stir. Add a little water and return to heat. Cook gently for a few minutes, stirring.
- Add the beans with the cooking water and stir.
- Add sliced sausage, peppercorns, bay leaves, salt, chopped garlic and savory. Top up with 1/2 litre water and bring to gentle boil.
- Add peeled and finely dice potato. Cover and set to simmer 15 minutes.
- Meanwhile, rinse the sauerkraut thoroughly to remove acid and salt. Strain and squeeze, then braise in hot oil or lard. Add caraway seeds.
- Add the sauerkraut to the pot and stir well, simmer gently.
- Peel and chop the tomatoes, and stir into the broth.
- Heat through gently, stirring occasionally, until the tomatoes are liquefied. Check salt and serve with sour cream.
Nutrition Facts : Calories 523.4, Fat 32.4, SaturatedFat 13.3, Cholesterol 59, Sodium 1735.7, Carbohydrate 40.1, Fiber 12.8, Sugar 4.6, Protein 22.9
BEAN, POTATO AND SAUERKRAUT SOUP
Raining 6 days straight here in the northeast and suddenly I'm thinking about warm comforting soups as a way to warm from the inside out. After pulling out one of my soup cookbooks and came across this one and decided to post it for the Zaar World Tour. You can make this vegetarian by omitting the prosciutto. I have not tried this one so please feel free to share your comments and sugeestions.
Provided by justcallmetoni
Categories One Dish Meal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Soak beans overnight in 4 cups of water. Rinse and drain.
- Place the beans, potatoes, celery, onion, 1 clove of garlic and 1 bay leaf into a large soup pot. Add water to cover over plus 2 inches. Bring water to boil, then reduce to a low simmer. Cover and cook for 90 minutes.
- In a small skillet, render the reserved fat from the prosciutto. Add flour and stir until browned. Remove fat pieces.
- Drain the sauerkraut, patting if needed. Place in a sauce pan with second clove of garlic and bay leaf, as well as remaining prosciutto. Begin heating and add the browned flour (roux). Cook for an hour over very low flame.
- Remove 3 cups of soup from pot and blend in a food processor. Return to the soup pot. Add in the sauerkraut. Cook for 30 minutes. Add salt and pepper to taste. Stir in the oil and cumin.
- Serve warm not boiling hot.
Nutrition Facts : Calories 237.9, Fat 5, SaturatedFat 0.8, Sodium 279, Carbohydrate 41.9, Fiber 9.3, Sugar 3, Protein 8.1
LUSCIOUS LIMA BEAN SOUP
Quick, easy, and wildly satisfying soup that is both light and hearty. This soup freezes wonderfully, and can be used for lunches or quick suppers. Enjoy!!
Provided by Ann Caterina
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h30m
Yield 9
Number Of Ingredients 9
Steps:
- Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
- In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
- In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 37.3 g, Fat 3.5 g, Fiber 10.9 g, Protein 11.4 g, SaturatedFat 0.5 g, Sodium 46.2 mg, Sugar 6.7 g
TOMATO LIMA BEAN SOUP
Add some garlic toast and you have a quick, lushious, hearty full meal. A wonderful "comfort" food soup by Canadian living mag.
Provided by Derf2440
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium heat; cook onion, garlic and hot pepper flakes until softened, 5 minutes.
- Add tomatoes, stock and lima beans; bring to boil.
- Cover and reduce heat to medium low; simmer for 10 minutes.
- Add parsley and salt.
- Serve sprinkled with cheese.
Nutrition Facts : Calories 219.3, Fat 5.7, SaturatedFat 1.5, Cholesterol 5.5, Sodium 300.2, Carbohydrate 33.5, Fiber 9.6, Sugar 8, Protein 10.9
LIMA BEAN AND CABBAGE SOUP
Make and share this Lima Bean and Cabbage Soup recipe from Food.com.
Provided by Joanie Grow
Categories Beans
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In the morning drain beans, add new water to cover beans, and cook for 45 minutes.
- Add all the other ingrendents, mix and and simmer for an additional 30 minutes.
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