Cold weather outside means it is finally soup season! This sauerkraut soup is an unusual and delicious soup for this time of the year. It is made with very simple ingredients. The sauerkraut gives it a great texture (and flavor, of course) and the bacon provides a subtle smokiness. It’s hearty, filling and will warm your belly. This dish makes great leftovers, as well. Fall is finally here!

Ingredients for Sauerkraut Soup:

• 1 Tbsp olive oil ($5.99 for 24 oz. of Pompeian Olive Oil in assorted varieties, this week at Fresh)
• 8 oz bacon chopped (2 for $10 of Cloverdale Sliced Bacon, this week at Fresh)
• 1 stick celery finely diced
• 1 medium onion finely diced
• 2 medium carrots thinly sliced (99 cents for 16 oz. of Baby Carrots, this week at Fresh)
• 3 medium 1 lb. potatoes, peeled and sliced into 1/3" thick pieces
• 1/4 cup quinoa rinsed, optional
• 2-3 cups sauerkraut triple rinsed & drained (we use 3 cups or about 2 lbs.) ($2.99 for 32 oz. Schweigert Sauerkraut, this week at Fresh)
• 8 cups low sodium chicken broth (2 for $3 of Our Family Broth in assorted varieties, this week at Fresh)
• 2 cups water or to taste
• 1 15 oz can white beans (click to learn how to cook your own beans)
• 1 bay leaf
• Salt Pepper and Mrs. Dash seasoning, to taste
   

How to Make Sauerkraut Soup:

1. Heat 1 Tbsp oil in a large soup pot or a Dutch Oven. Add chopped bacon and sauté until browned then remove with a slotted spoon and reserve.

2. Add finely chopped celery and onion. Sauté until softened and golden (5 min).

3. Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.

4. Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp Mrs. Dash). Serve with fresh crusty bread.