Ingredients
6
6 servings
- •1 tablespoon vegetable oil
- •1 large onion, halved and thinly sliced
- •4 red potatoes, cubed
- •½ pound green beans, cut into 1 inch pieces
- •5 cups vegetable, chicken, or beef broth
- •2 tablespoons whole wheat flour
- •½ cup sour cream
- •¾ cup sauerkraut with juice
- •1 tablespoon chopped fresh dill
- •Salt and pepper to taste
Instructions
- Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
- Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.
Nutritional Facts
Per 6 servings
- Calories: 222
- Carbohydrate: 36g
- Fat: 7g
- Fiber: 6g
- Protein: 6g
- Sugar: 6g
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