Yield: 8 servings
[edit] Ingredients
4 |
cups Chicken stock, defatted |
10 |
ounces Cream of mushroom soup |
14 |
ounces Sauerkraut |
1 |
lrg Potato, cubed |
1 |
medium Onion, chopped |
2 |
stalk celery, chopped |
1 |
pound Reduced fat Polish Kielbasa, sliced ½" thick |
2 |
tablespoons Apple cider vinegar |
2 |
teaspoons Dill weed |
½ |
teaspoon Pepper |
[edit] Preparation
Step 1 |
In a crock pot or slow cooker, stir together the chicken stock and cream of mushroom soup until smooth. Add remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or until the raw vegetables are tender. |
[edit] Tools
[edit] About Hearty Sausage-Sauerkraut Soup
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