Make this delicious homemade soup on a weekend when you have a little time to sit around and let it cook. Then just re-heat it on a busy weeknight — it only gets better! Sometimes, I crave soups for dinner and this is one of my go-to soups.
3 cups of shredded cabbage
3 small carrots (diced)
2 bell peppers (diced)
2 onions (diced)
4 celery sticks (diced)
2 cloves garlic (minced)
3 small potatoes (peeled)
1/3 cup sauerkraut (rinsed)
8 cups chicken/vegetable broth
1 jar of your favorite tomato sauce (I use tomato basil)
1/4 cup olive oil
1/2 tsp of salt (or less depending on how salty your broth and tomato sauce is)
1/4 tsp of black pepper
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions, carrots, celery, and cabbage, and cook over medium-low heat for 15 minutes, stirring occasionally.
Add the bell pepper and garlic and cook for 1 more minute. Stir in the chicken stock, tomato sauce and 1/2 tsp of salt and 1/4 tsp of black pepper. Add the 3 whole potatoes (yes, whole!) and sauerkraut. Bring the soup to a boil, then lower the heat and simmer until the potatoes are soft.
Once the potatoes are soft, take them out, mash them and put them back in. This creates a nice thick consistency to your soup.
Serve hot with a dollop of sour cream.