Recipe: Fat Free Sauerkraut Soup

Fat Free Sauerkraut Soup
alt.food.fat-free/Vicki J. Robinson/1994

Here's a recipe for a soup that is wonderful and filling. The sauerkraut may seem a little odd, but it give the soup body and flavor.

Combine:
2 stalks celery, sliced
1 large baking potato, cut in chunks
3/4 cup dried lentils, picked over and rinsed.
1 large onion, cut in chunks
3 cups vegetable broth
1 tsp Herbes de Provence
1/4 cup Tamari soy sauce
2 large carrots, sliced

Simmer for an hour or so.

Add a 1 lb can of sauerkraut (If it is very juicy, you may want to drain it, as it is salty and the Tamari is quite salty as well.)

Simmer for 20 minutes, or so. (Actually, this soup, like most, is best if you them put it away overnight, and warm it up again the next day. I always make lots.)

When you serve it, add a tablespoon or so of low fat or fat free sour cream. You can also add a small can of tomatoes to this recipe. I don't much care for tomatoes in it, but a friend swears by it!