Sausage-Kraut Soup

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13 servings (serving size: 1 cup)


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2 cups dried baby lima beans
1/2 pound bulk pork sausage
6 cups water
2 cups diced red potato
2 cups refrigerated sauerkraut, drained
1 cup thinly sliced carrot
1 cup diced onion
1 cup chopped broccoli florets
1/2 teaspoon dried summer savory
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon pepper
2 garlic cloves, minced
1 (15-ounce) can chickpeas (garbanzo beans), drained
1 (10 3/4-ounce) can reduced-fat, reduced-sodium condensed tomato soup, undiluted


Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander; set aside.

Cook sausage in pan over medium heat until browned, stirring to crumble. Drain well. Wipe drippings from pan with a paper towel.

Return sausage to pan. Stir in beans, 6 cups water, and the next 11 ingredients (water through chickpeas); bring to a boil. Cover, reduce heat, and simmer for 1 hour. Stir in tomato soup; cover and simmer for an additional 30 minutes.

Created date

October 2003

Nutritional Information

Calories 144
Caloriesfromfat 23 %
Fat 3.7 g
Satfat 1 g
Monofat 1.3 g
Polyfat 0.7 g
Protein 6.8 g
Carbohydrate 21.6 g
Fiber 3.2 g
Cholesterol 7 mg
Iron 1.8 mg
Sodium 446 mg
Calcium 34 mg