Ham & Sauerkraut Soup

Ingredients

  • 1-1½ tablespoons olive oil
  • 1 medium yellow cooking onion medium dice
  • 1 8-ounce boneless ham steak, cut into ⅜ to ½ inch cubes 1
  • 1 14.4-ounce can Silver Floss shredded sauerkraut
  • 2 14.4-ounce cans water 2
  • 2 dried bay leaves
  • 2 or 3 cloves garlic minced 3
  • ½ teaspoon salt (can be added to diced onions when sautéing)
  • ¼ teaspoon coarse ground black pepper
  • ½ of a 14.5-ounce can diced or petite diced tomatoes 4
  • 1 8-ounce can Campbell’s Pork & Beans

Instructions

  1. In a 4½-quart stock pot sauté the onions in olive oil over medium heat until the onions begin to brown just a little (being careful not to burn).
  2. Add the ham cubes and sauté for an additional 3-4 minutes.
  3. Next, add the sauerkraut, water, garlic, bay leaves, salt and pepper. Bring to a slow simmer and continue simmering for about 35-40 minutes, until the ham is tender.
  4. Stir in the tomatoes and the Pork & Beans. Simmer gently for another 2-3 minutes. Adjust seasoning to taste.
  5. Suggest serving with sliced rye bread. A side dish of mashed potatoes goes along well with the soup, too.

Notes

1 We have used Kunzler, Berks and Butcher Wagon brand thick-sliced ham steaks. In either case you can trim off the very thin layer of rind when slicing, if you prefer. We leave it on because it adds some texture and flavor. (Any other brand of ½-inch thick ham steak, about 7-8 ounces, that you may like can be used.)

2 (Optional) Substitute ½ can (8 ounces) low-sodium chicken stock or broth for ½ can of the water.

3 We use ½ teaspoon Litehouse brand freeze-dried minced garlic. (Some types of fresh garlic will turn blue-green from the vinegar. This is harmless, just that it tends to look unappealing.)

4 (Optional) Pulse the diced tomatoes once or twice in a food blender or small food processor just to break up the larger pieces slightly.