This delicious bean-sauerkraut soup preserves the probiotics by adding in, and blending, sauerkraut at the end of the cooking process.
I am very cognizant of the delicacy of the enzymes in the sauerkraut, and am reluctant to cook the heck out of it as a result. I am so happy for the Vita-Mix that allows me to add the sauerkraut at the end and to "cook" without undue heat (through the friction of its motor-driven rotor at 240 mph). Other high speed
Ingredients:
1-2 tablespoons Olive Oil (or 2 cubes Golden Bouillion)
1 large Onion, chopped
3 ribs of Celery, chopped
4 large Carrots, chopped
2 cups cooked Beans (your choice)
2 cups Tomato Spaghetti Sauce or Stewed Tomatoes
8 cups Vegetable Broth or Water
2 cups Sauerkraut
1-2 teaspoons Fresh Thyme herb, or to taste
METHOD:
**In a large soup pot, heat the Oil and saute the Onion and Celery until golden (alternatively, use bouillion and 1/2 cup warm water for oil-free cooking)
**Add the Carrots, Beans, Tomato Sauce, and Vegetable Broth, and simmer for as long as it takes for the carrots to be soft.
**Take 1/2 of the soup and put in the Vita-Mix Cannister with 1/2 of the Sauerkraut.
**Add the Thyme
**Securely position the 2-piece lid on the Vita-Mix and process, first at the lowest Variable speed, and progressing to the highest Variable Speed. When smooth throughout, add it back into the other soup. Also add the remaining Sauerkraut and stir to combine.
**Heavy Rye bread goes well with this soup
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