Sausage-Kraut Soup

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 144
  • Calories from fat: 23%
  • Fat: 3.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 6.8g
  • Carbohydrate: 21.6g
  • Fiber: 3.2g
  • Cholesterol: 7mg
  • Iron: 1.8mg
  • Sodium: 446mg
  • Calcium: 34mg


  • 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


  1. 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.
  2. Cook sausage in pan over medium heat until browned, stirring to crumble. Drain well. Wipe drippings from pan with a paper towel.
  3. 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.
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