Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          chicken stock -- defatted
  10      ounces        cream of mushroom soup
  14      ounces        sauerkraut
   1      large         potato -- cubed
   1      medium        onion -- chopped
   2      stalks        celery -- chopped
   1      pound         reduced fat Polish Kielbasa -- sliced 1/2" thick
   2      tablespoons   apple cider vinegar
   2      teaspoons     dill weed
     1/2  teaspoon      pepper

Preparation:

In a crock pot or slow cooker, stir together the chicken stock and cream of mushroom soup until smooth. Add remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or until the raw vegetables are tender.