Sausage, Bean and Sauerkraut Soup Recipe

Sausage, Bean and Sauerkraut Soup Recipe - I’m terrible at picking a recipe, shopping for it, and then making it exactly as written. And by terrible, I mean I never do it. So a lot of recipe creation for me is standing in front of the open refrigerator for too long (“Are you trying to cool the whole house?” says the Parent Voice in my head) and trying to cobble together something out of what’s in the fridge already.
Sausage, sauerkraut, and beans usually fall into that category, so I decided to throw them all together. I know it sounds unusual, but #trustUrvashi. This is a great combination of flavors for sauerkraut lovers. The cannellini beans need to soak overnight, so plan ahead.

Active Time: 10 minutes
Total Time: 1 hour (plus soaking time)
Sausage, Bean and Sauerkraut Soup Recipe

Ingredients for Sausage, Bean & Sauerkraut Soup:

  • 14 ounces smoked sausage, halved lengthwise and cut crosswise into 1-inch-thick pieces
  • 4 cups water
  • 1 cup dried cannellini beans, soaked in hot water for 1 hour and drained
  • 1 cup prepared sauerkraut
  • 1 cup chopped yellow onions
  • 1 tablespoon minced garlic
  • 3 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon black pepper

How to Make Sausage, Bean & Sauerkraut Soup:

  1. In the Instant Pot, combine all of the ingredients.
  2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 30 minutes. At the end of the cooking time, enable the pot to sit undisturbed for ten minutes, then release any remaining pressure.
  3. Use the back of a spoon to smash some of the beans to thicken the soup to desired consistency. Discard the bay leaves and serve.

Function: Pressure/Manual (High)
Release: Natural/Quick
Dietary Considerations:Grain-Free

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