Sauerkraut Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tangy, hearty soup loaded with sauerkraut, potatoes, white beans, carrots, and aromatic herbs. Cooked in vegetable broth with caraway and marjoram for deep flavor. This comforting dish is naturally vegan and gluten-free, ready in 40 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 medium onion (diced)
- 1 large carrot (sliced)
- 4 garlic cloves (minced)
- 6 cups low-sodium vegetable broth
- 1 large russet potato (diced into 3/4-inch cubes)
- 1 can cannellini beans (15.5 ounces) (drained and rinsed)
- 3/4 teaspoon dried marjoram
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon caraway seeds
- 1 jar sauerkraut (16 ounces) (drained and rinsed)
- Salt and pepper (to taste)
- 3 tablespoons fresh dill (chopped, plus more for optional garnish)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 975mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 394mg
- Calcium
- 75mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 975MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.