Hearty Sausage-Sauerkraut Soup |
Course : Soups
Serves: 8 |
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Ingredients:
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 inch thick |
2 tablespoons apple cider vinegar |
2 teaspoons dill weed |
1/2 teaspoon pepper |
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Preparation / Directions:
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.
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