Sauerkraut Soup II
This is a wonderful recipe I learned while in college. Serve with a nice crusty bread. You can make this on the stove or in a slow cooker, whichever one fits your lifestyle. Just make sure you have a 4 quart size slow cooker. Note: to make this soup less fattening omit the cream of chicken soup and one of the cans of water.
Combine ingredients in a Dutch oven over medium heat. Cover, and simmer for 1 hour, or until sauerkraut is tender and soup has thickened slightly.
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