Sauerkraut bean soup

Name: Sauerkraut bean soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Onions; 1 Stalk leek (leek); 1 jar(s) (425 ml; separation weight: 255 g) Kidney Beans; 4 (50 g each) low-calorie sausages; 1 TABLESPOON Oil; 1 jar(s) (850 ml; draw-off weight:720 g) Sauerkraut; 7-10 Tbsp Caraway seeds; 7-10 Tbsp Sweet peppers; 1 1/2 l clear broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Onions
1 Stalk leek (leek)
1 jar(s) (425 ml; separation weight: 255 g) Kidney Beans
4 (50 g each) low-calorie sausages
1 TABLESPOON Oil
1 jar(s) (850 ml; draw-off weight:720 g) Sauerkraut
7-10 Tbsp Caraway seeds
7-10 Tbsp Sweet peppers
1 1/2 l clear broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and finely dice the onions. Clean, wash and cut the leek into rings. Drain the beans on a sieve. Cut the sausages into slices. Heat oil in a pot. Brown the onions and leek in it.
2
Roughly chop the sauerkraut and sauté. Season with caraway and paprika. Pour on broth, bring to the boil, cover and cook for about 10 minutes. Add beans and sausages and cook for another 5 minutes. Season sauerkraut soup with salt and pepper and serve