Vegan Sauerkraut Soup Is Delicious Comforting Warmth in a Bowl

Soups are always a wonderful addition to warm up with during cold winter days. My vegan sauerkraut soup is made without any broth and just water that uses two Big Mountain Foods products with their Brekkie Links and MMM Mighty Mushroom Bites for my third entry in the Big Mountain recipe challenge. I also use Northern beans, plenty of onion, potatoes, caraway seeds, paprika, salt, pepper, and just a little sugar for a special soup that you’ll love once you taste it.

Besides how comforting a hot bowl of soup can be, my sauerkraut soup is also healthier since the only sausages in my recipe are completely of the vegan variety. Furthermore, I fortified my creation with more protein and fiber to the vegetables.

Since I hate recipes that are full of too many steps, my sauerkraut soup is so easy. You won’t be stuck with lots of directions before you can finish this soup. The most time that you’ll devote is peeling and chopping six medium potatoes and two medium onions. The rest of this prep work is just soaking one cup of dried Northern beans over night before cooking them the next morning. Afterwards, it involves just browning the onions, chopping two Brekkie links and the mushroom bites before boiling a can of sauerkraut, draining it before adding to the pot along with the rest of the ingredients to cook on your stove.

Seriously, soup lovers, but you will not be disappointed! Test it out because my recipe creation is unique, healthy and so very good as well as a satisfying way to eat right.

You can find these delicious Big Mountain Foods vegan products at the company’s website or use their store locator to find stores that also carry their products. Connect with them on Twitter, Facebook and Instagram.

#BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes #VeganBake

Vegan Sauerkraut Soup

1 can sauerkraut (27-oz.)
8 cups of water
2 medium onions, finely chopped
6 medium potatoes, chopped into small pieces
3 tablespoons olive oil
1 cup of dried Northern beans, cooked
2 ½ teaspoons caraway seeds
½ teaspoons paprika
3 tablespoons sugar
4 tablespoons flour
½ teaspoons black pepper
2 Big Mountain Foods Brekkie Links, sliced
1 package Big Mountain Foods MMM Mighty Mushroom Bites, cut into small pieces
3 teaspoons salt

The night before you will soak one cup of Northern beans. The next morning, rinse thoroughly and add fresh water and put them in a covered heavy pot to cook until softened. This variety of beans doesn’t take all that long about an hour or so compared to some other varieties. Take a spoon and taste how soft the beans are coming along because their age can have a lot to do with how long to cook them.

Boil the sauerkraut to cook on another burner. This takes about 15 minutes. Drain.

Fry the chopped onions to brown in the olive oil, then add the sauerkraut.

Momentarily, take the sauerkraut and onion mix off of the burner while stirring in the flour to coat. Return to the heat and cook it in for just one minute.

Now add the water, sugar, salt, paprika, caraway seeds, drained beans, black pepper, and stir well.

Peel and chop the potatoes next before adding to the soup.

Slice the two Big Mountain Foods Brekkie links and the package of chopped MMM Mighty Mushroom Bites and add to the pot next.

Cover your pot and cook for about an hour to blend the flavors thoroughly. Stir the soup occasionally helps it from sticking.

ENJOY!

Print

Vegan Sauerkraut Soup

Prep Time

30 mins

Cook Time

1 hr

Total Time

1 hr 30 mins

 

My vegan sauerkraut soup is made without any broth and just water that uses two Big Mountain Foods products with their Brekkie Links and MMM Mighty Mushroom Bites for my third entry in the Big Mountain recipe challenge.

Course: appetizers, Lunch, main dishes, soups

Cuisine: American

Keyword: sauerkraut soup, vegan sauerkraut soup, winter soup recipes

Servings: 8

Ingredients

• 1 can sauerkraut 27-oz.
• 8 cups of water
• 2 medium onions finely chopped
• 6 medium potatoes chopped into small pieces
• 3 tablespoons olive oil
• 1 cup of dried Northern beans cooked
• 2 ½ teaspoons caraway seeds
• ½ teaspoons paprika
• 3 tablespoons sugar
• 4 tablespoons flour
• ½ teaspoons black pepper
• 2 Big Mountain Foods Brekkie Links sliced
• 1 package Big Mountain Foods MMM Mighty Mushroom Bites cut into small pieces
• 3 teaspoons salt

Instructions

1. The night before you will soak one cup of Northern beans. The next morning, rinse thoroughly and add fresh water and put them in a covered heavy pot to cook until softened. This variety of beans doesn’t take all that long about an hour or so compared to some other varieties. Take a spoon and taste how soft the beans are coming along because their age can have a lot to do with how long to cook them.

2. Boil the sauerkraut to cook on another burner. This takes about 15 minutes. Drain.

3. Fry the chopped onions to brown in the olive oil, then add the sauerkraut.

4. Momentarily, take the sauerkraut and onion mix off of the burner while stirring in the flour to coat. Return to the heat and cook it in for just one minute.

5. Now add the water, sugar, salt, paprika, caraway seeds, drained beans, black pepper, and stir well.

6. Peel and chop the potatoes next before adding to the soup.

7. Slice the two Big Mountain Foods Brekkie links and the package of chopped MMM Mighty Mushroom Bites and add to the pot next.

8. Cover your pot and cook for about an hour to blend the flavors thoroughly. Stir the soup occasionally helps it from sticking.

9. ENJOY!

Recipe Notes

#BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes #VeganBake