Soup Recipes for All

BEANS AND SAUERKRAUT SOUP

1 lb. cranberry beans

1 lg. can sauerkraut

1 med. onion

1 clove garlic

1 tbsp. oil

1 heaping tbsp. flour

Salt to taste

Soak beans overnight. Cook in approximately 3 quarts of water until tender (3 hours). Add sauerkraut and simmer 1/2 hour. Add flour and oil and brown lightly in skillet with onion and garlic (chop fine). Add to beans and sauerkraut. (For a richer soup, add ham bone or Kielbasi to beans and cook together.) For a fast soup use canned red beans.