Bean, Potato, and Sauerkraut Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1½ c. red kidney beans, picked over and rinsed
8 c. water
4 c. chicken broth
2 ham hocks
1 large onion, chopped
3 garlic cloves, minced
3 tbsp. yellow cornmeal
1 bay leaf
1 tsp. crumbled dried sage
1 lb. package sauerkraut, rinsed and squeezed dry
1 lb. small red potatoes, quartered and cut cross-wise into ½-inch pieces
⅓ c. minced parsley leaves
Salt and pepper to taste
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Directions: |
Directions:In a bowl, let the beans soak in 5 cups of cold water overnight. Drain the beans and in a heavy kettle combine them with the water, stock, ham hocks, onion and garlic. Bring the liquid to a boil, add the cornmeal gradually, whisking and add the bay leaf and sage. Simmer the mixture, covered, stirring occasionally, for 2 hours, and remove the ham hocks to a cutting board.
Add the sauerkraut and the potatoes to the bean mixture and simmer, covered, stirring occasionally, for 20 minutes, or until the potatoes are tender. Remove the meat from the ham hocks and chop it. Add the meat to the soup with the parsley and salt and pepper to taste. Discard the bay leaf.Serves |
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Servings: |
Number Of
Servings:serves 8-10 |
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Notes: |
Personal
Notes: Long, slow cooking of the dried beans gives a flavor and thickness that can't be speeded up. Avoid canned beans. Plan ahead a day or so to allow time for the beans to soak, the soup to simmer and the flavors to marry.
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