Recipes
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Ingredients
- 1 medium yellow onion
- 4 oz celery sticks
- 4 oz carrot sticks
- 8 oz baby gold (or red) potatoes
- 1 ⅓ cups sauerkraut (about 11 oz)
- 3 links fresh kielbasa (or Polish) sausage (about 12 oz)
- Cooking spray
- 2 (14.1 oz) cans low-sodium yellow split pea soup
- 1 cup unsalted chicken stock
- 1 bay leaf
- 1 teaspoon caraway seeds
- ¼ teaspoon pepper
- 1 ½ cups angel hair coleslaw
Steps
- Cut onion, celery, carrots, and potatoes into ½-inch pieces (1 cup each). Drain sauerkraut, reserving liquid (about ⅓ cup).
- Preheat 4-quart Dutch oven (or heavy-bottom stockpot) on medium-high 2–3 minutes. Coat sausages with spray and place in Dutch oven (wash hands); cook 5 minutes, turning occasionally or until browned, then remove. Coat onions, carrots, and celery with spray; add to Dutch oven and cook 3 minutes, stirring occasionally
- Cut sausages into ½-inch-thick slices. Reduce heat to medium-low. Stir in soup, stock, potatoes, bay leaf, caraway seeds, pepper, sausages, and sauerkraut. Simmer 15–18 minutes until potatoes are tender and sausage is 160°F. Remove from heat, stir in reserved sauerkraut liquid, and divide among serving bowls. Top each bowl evenly with cabbage. Serve.
Amount per ⅙ recipe serving: Calories 230, Total Fat 9g, Sat Fat 2.5g, Trans Fat 0g, Chol 15mg, Sodium 770mg, Total Carb 26g, Fiber 5g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 12g, Vitamin D 0%, Calc 6%, Iron 10%, Potassium 8%