Sauerkraut Lima Bean Soup Recipes

Steps:

• In a large saucepan or Dutch oven, combine sausage, potatoes, onions, carrots and chicken broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Add sauerkraut and tomato paste; mix well. Return to a boil. Reduce heat; cover and simmer 30 minutes longer. If a thinner soup is desired, add additional water or chicken broth.

Steps:

• Put ham and lima beans in large pot and fill with water.
• Cook 2 to 2 1/2 hours. (Or use crockpot and adjust times accordingly).
• Meanwhile, peel 6 potatoes and cut into medium pieces.
• Remove ham, let cool a little and shred the ham.
• Place ham back into the pot.
• Add potatoes to soup.
• Cook approximately 20 minutes, depends on size of potato pieces.
• When potatoes are done, use masher or hand held mixer to mash the ingredients in the soup for a few minutes.
• Add sauerkraut and cook 15 minutes more.
• Can be served with sour cream topping or other garnishes, as desired.
• SUGGESTED TOPPINGS:.
• carraway seed; sherry; creme fraiche; chopped cilantro; etc.

Steps:

• Bring the kidney beans to a boil in a large pot with plenty of salted water.
• Remove from the heat, cover and set aside for 1 hour.
• In a Dutch oven, heat oil over high heat, season the pork well with salt and pepper and sear on all sides, working in batches if necessary, and remove the meat when it is browned.
• Add the sage, parsley, and garlic and saute for 5 minutes before returning it to the casserole.
• Drain the beans and add them to the casserole with the stock and the sauerkraut and bring to a simmer.
• Cook the mixture slowly for 45 minutes, or until the pork is very tender and the beans are cooked through.
• Slowly sprinkle the polenta over the stew and stir constantly for 10 minutes, or until the polenta has expanded.
• Season with salt and pepper, to taste, and serve.

Steps:

• Place the drained lima beans into your cooker, and add the onion and garlic.
• Dump in the tomatoes, then rinse the can into the pot.
• Add paprika, and stir in the sausage. Cover, and cook on low for 8 to 10 hours, or until the beans are fully soft.
• Use a handheld immersion blender to naturally thicken the broth by blending some of the beans and tomatoes. This also helps distribute the flavor and squish up the garlic cloves. If you don't have a handheld blender, you can scoop out a cup or so of the beans and smash them with a large fork or blend in a traditional blender, then stir them back into the pot.
• Add salt and serve.