Name: Slow-Cooker Brat and Sauerkraut Soup
Prep time: 30 min
Total time: 6 h 30 min
Yield: 9 cups
Ingredients: 1 pound uncooked bratwurst, cut into 1/2-inch-thick slices; 1 pound tiny new red potatoes, cut into quarters; 2 small onions, cut into 1/4-inch wedges or coarsely chopped; 1 cup sliced celery; 2 cloves garlic, minced; 3 bay leaves; 1 14.5 ounce can Bavarian-style sauerkraut; 2 14.5 ounce cans lower-sodium beef broth; 1 tablespoon spicy brown mustard; 1 tablespoon cider vinegar; 1 teaspoon paprika; 1 teaspoon fennel seeds, crushed; ½ teaspoon caraway seeds; Sour cream (optional)

Directions

Step 1

In a large skillet, cook bratwurst slices over medium-high heat for 3 to 4 minutes or until browned on all sides, stirring frequently. Remove from skillet and set aside.

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Step 2

In a 4- to 5-quart slow cooker, combine potatoes, onions, celery, garlic and bay leaves. Top with browned bratwurst and sauerkraut. In a large bowl, whisk together broth, mustard, vinegar, paprika, fennel seeds and caraway seeds. Pour into cooker.
Step 3

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Discard the bay leaves.
Step 4

If desired, top each serving with sour cream.

Nutrition Facts

Per Serving:

355 calories; fat 20g; cholesterol 55mg; saturated fat 7g; carbohydrates 27g; insoluble fiber 2g; sugars 10g; protein 17g; vitamin a 267.1IU; vitamin c 12.2mg; thiamin 0.1mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 24.7mcg; sodium 1335mg; potassium 445mg; calcium 28mg; iron 0.8mg.

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Ingredients

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Ingredients

Directions

Nutrition Facts