Make about 8 cups anywhere from 2 to 4 servings
Ingredients: 1 Tbsp olive oil
8 oz lean vegan sausage crumbled 1 small onion diced 2 garlic cloves minced 1 large carrot sliced thin 1 stalk celery diced 1 medium red bell pepper diced 4 cups sauerkraut rinsed and drained
1 cup canned black soy beans (or any type of bean you wish, I was keeping this keto friendly)
4 cups vegan not chicken broth or vegetable broth
2 handfuls fresh baby spinach
salt and pepper
several springs of fresh dill or dried dill to taste
1 scallion for garnish minced
vegan sour cream for topping
Instructions:
In a large soup pan heat olive oil over medium heat. Add sausage, onion and garlic and cook until sausage and onion are cooked through about 5 minutes. Add in carrot, celery, bell pepper, sauerkraut, beans and broth. Bring to a boil, reduce to a simmer. Cover and cook until carrots are just tender about 7 minutes. Throw in the spinach and cook until wilted. Add in salt and pepper along with fresh or dried dill to taste. Serve garnished with scallions and vegan sour cream.
Enjoy!!!
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