SWEET-AND-SAUERKRAUT SOUP

Sweet-and-Sauerkraut Soup image

Yield 6 to 8 servings

Number Of Ingredients 14

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3 tablespoons olive oil
1 large onion, quartered and thinly sliced
2 medium carrots, peeled and thinly sliced
1 large celery stalk, finely diced
4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
3 medium Yukon Gold or red-skinned potatoes, peeled and diced
2 medium apples, peeled and diced
One 16-ounce can sauerkraut, well drained
One 16-ounce can salt-free diced tomatoes, undrained
1 teaspoon salt-free seasoning (see page 4 for brands)
One 16-ounce can small white beans, drained and rinsed
2 tablespoons natural granulated sugar, more or less to taste
Salt and freshly ground pepper to taste
One 8- to 12-ounce package tempeh, any variety, or one 8-ounce package soy sausage links

Steps:

Heat half of the oil in a soup pot. Add the onion, carrots, and celery and sauté over medium heat until all are golden.
Add the water with bouillon cubes and the potatoes. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the potatoes are just tender.
Stir in the apples, sauerkraut, tomatoes, seasoning, and beans. Simmer for another 15 to 20 minutes, or until everything is tender.
Adjust the consistency with a bit more water if the soup seems crowded. Add sugar in small amounts to balance the tartness of the sauerkraut, tasting as you add. Season with salt and pepper (you may need very little salt, if any). If time allows, let the soup stand off the heat for an hour or so.
Just before serving, cut the tempeh into dice, or cut the soy sausage into 1/2-inch-thick slices. Heat the remaining oil in a medium skillet. Add the tempeh or sausage and sauté over medium-high heat, stirring frequently, until crisp and browned on most sides. Meanwhile, heat the soup through. Top each serving with some of the tempeh or sausage.
Nutrition Information
Per serving:
Calories: 317
Total fat: 9g
Protein: 14g
Fiber: 9g
Carbohydrate: 48g
Cholesterol: 0mg
Sodium: 270mg