Directions:
- Heat oil in large saucdepan or Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened but not browned, about 8 minutes. Add pork and sage and cook 2-3 minutes longer. Pour in broth and the water. Heat to boiling, skimming surface as needed. Reduce heat to simmer, partially covered, 10 minutes.
- Stir in sauerkraut, potatoes, and beans. Season with salt. Simmer, partially covered, 10 minutes longer. When potatoes soften, mash some against side of pan to thicken soup slightly. Season with pepper and stir in parsley. Serve hot with rye bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 562.79 Kcal (2356 kJ) | ||
| Calories from fat | 179.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.95g | 31% | |
|---|---|---|---|
| Cholesterol | 73.56mg | 25% | |
| Sodium | 617.49mg | 26% | |
| Potassium | 1490.29mg | 32% | |
| Total Carbs | 68.2g | 23% | |
| Sugars | 26.32g | 105% | |
| Dietary Fiber | 8.65g | 35% | |
| Protein | 27.35g | 55% | |
| Vitamin C | 42.4mg | 71% | |
| Vitamin A | 2.6mg | 88% | |
| Iron | 4.5mg | 25% | |
| Calcium | 155.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 106.41 Kcal (446 kJ) | ||
| Calories from fat | 33.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 31% | |
|---|---|---|---|
| Cholesterol | 13.91mg | 25% | |
| Sodium | 116.75mg | 26% | |
| Potassium | 281.77mg | 32% | |
| Total Carbs | 12.89g | 23% | |
| Sugars | 4.98g | 105% | |
| Dietary Fiber | 1.64g | 35% | |
| Protein | 5.17g | 55% | |
| Vitamin C | 8mg | 71% | |
| Vitamin A | 0.5mg | 88% | |
| Iron | 0.8mg | 25% | |
| Calcium | 29.3mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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