Prep Time
20 min
Cook Time
35 min
Yields
4 servings
A robust soup filled with smoky flavour.
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ingredients
A drizzle olive or vegetable oil
4
oz lean, smoky bacon, chopped
12
oz ham steak, ½" dice
2
Tbsp butter
4
cloves garlic, chopped
2
onions, chopped
2
starchy potatoes, peeled and chopped (about 1 ½ lbs)
1
large carrot, chopped
1
large fresh bay leaf
4
cups chicken stock
2
lb(s) sauerkraut, rinsed and drained
1 15-oz
can white or red kidney beans
Salt and pepper
1
handful fresh parsley leaves, chopped, for garnish
Rye or sourdough bread, to pass
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directions
Step 1
Heat the oil in soup pot or Dutch oven. Add the bacon and brown. Remove the bacon, and reserve. Add the ham and brown, then remove and reserve. Melt in the butter, and add the garlic, onions, potatoes, carrots and bay leaf. Partially cover and cook to soften, 10 minutes. Add the stock, 2 cups water, the reserved ham and bacon, the sauerkraut and beans, and simmer until potatoes are cooked and soup flavor combines, 15 minutes more. Season with salt and pepper.
Step 2
Cool completely and store for a make-ahead meal.
Step 3
To serve, reheat over medium heat. Add the parsley just before serving and pass bread at the table.