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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 6 |
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I've taken this satisfying soup to church gatherings and family reunions, and it always receives great compliments. Everyone loves it!Elizabeth Goetzinger, Lewiston, Idaho Ingredients:
6 small red potatoes, quartered |
3 medium carrots, cut into 1/4-inch slices |
1 medium onion, cut into thin wedges |
1 can (14 ounces) sauerkraut, rinsed and well drained |
1 tablespoon brown sugar |
1 tablespoon spicy brown mustard |
1 teaspoon caraway seeds |
1 pound johnsonville® polish kielbasa sausage or polish sausage, cut into 1-inch slices |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
Directions:
1. In a 3- or 4-qt. slow cooker, combine the potatoes, carrots and onion. Combine the sauerkraut, brown sugar, mustard and caraway seeds; spoon over vegetables. Top with sausage and broth. Cover and cook on low for 8-9 hours or until vegetables are tender. Yield: 6 servings.
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