Sauerkraut and Bean Soup Recipe

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Sauerkraut and Bean Soup
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  1. Bring the kidney beans to a boil in a large pot with plenty of salted water.
  2. Remove from the heat, cover and set aside for 1 hour.
  3. In a Dutch oven, heat oil over high heat, season the pork well with salt and pepper and sear on all sides, working in batches if necessary, and remove the meat when it is browned.
  4. Add the sage, parsley, and garlic and saute for 5 minutes before returning it to the casserole.
  5. Drain the beans and add them to the casserole with the stock and the sauerkraut and bring to a simmer.
  6. Cook the mixture slowly for 45 minutes, or until the pork is very tender and the beans are cooked through.
  7. Slowly sprinkle the polenta over the stew and stir constantly for 10 minutes, or until the polenta has expanded.
  8. Season with salt and pepper, to taste, and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 270.02 Kcal (1131 kJ)
Calories from fat 228.63 Kcal
% Daily Value*
Total Fat 25.4g 39%
Cholesterol 26.5mg 9%
Sodium 160.18mg 7%
Potassium 245.28mg 5%
Total Carbs 5.26g 2%
Sugars 4.43g 18%
Dietary Fiber 0.43g 2%
Protein 5.14g 10%
Vitamin C 2.4mg 4%
Iron 0.4mg 2%
Calcium 13.1mg 1%
Amount Per 100 g
Calories 238.29 Kcal (998 kJ)
Calories from fat 201.76 Kcal
% Daily Value*
Total Fat 22.42g 39%
Cholesterol 23.38mg 9%
Sodium 141.35mg 7%
Potassium 216.46mg 5%
Total Carbs 4.64g 2%
Sugars 3.91g 18%
Dietary Fiber 0.38g 2%
Protein 4.54g 10%
Vitamin C 2.1mg 4%
Iron 0.4mg 2%
Calcium 11.5mg 1%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.4
  • 8

Good Points

  • saturated fat free

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