Sauerkraut and bean soup (recipe)

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Sauerkraut and bean soup (recipe)
NameSauerkraut and bean soup
IngredientsDried kidney beans Pork Sage leaves Parsley Garlic cloves Sauerkraut
Cooktime (in hours)2
Preptime (in hours)0.416666667
Totaltime (in hours)2.416666667
Keto friendlinessKeto friendly
Calories111.1
Fat5.8
Protein11.3
Carbohydrate3
Fiber0.4
Net carbohydrates2.6
Sugar1
Saturated fat1.5
Cholesterol (mg)30
Sodium167.3
Servings20
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Sauerkraut and bean soup (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.

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Sauerkraut and bean soup (recipe) details
Sauerkraut and bean soup (recipe) image(external)

Recipe instructions

  1. Bring the kidney beans to a boil in a large pot with plenty of salted water.
  2. Remove from the heat, cover and set aside for 1 hour.
  3. 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.
  4. Add the sage, parsley, and garlic and saute for 5 minutes before returning it to the casserole.
  5. Drain the beans and add them to the casserole with the stock and the sauerkraut and bring to a simmer.
  6. Cook the mixture slowly for 45 minutes, or until the pork is very tender and the beans are cooked through.
  7. Slowly sprinkle the polenta over the stew and stir constantly for 10 minutes, or until the polenta has expanded.
  8. Season with salt and pepper, to taste, and serve.

    Food tags
    Pork, Beans, Vegetable, Meat, European, Weeknight, For Large Groups, Stove Top,


Sauerkraut and bean soup (recipe) details

Time:
Prep Time in Hours and Mins:2H25M

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Contributors: Prab R. Tumpati, MD