“My husband and I make our own sauerkraut and grow many of the vegetables in this easy slow cooker soup,” relates Yvonne Kett of Appleton, Wisconsin. “It cooks all day and smells delicious when we come home from work. I usually assemble this the night before and put it in the fridge. Then I take it out and pop it in the slow cooker just before I leave for work in the morning.”
Ingredients
- 4 cups chicken broth
- 1 pound smoked Polish sausage, cut into 1/2-inch slices
- 1 can (16 ounces) sauerkraut, rinsed and well drained
- 2 cups sliced fresh mushrooms
- 1-1/2 cups cubed peeled potatoes
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1-1/4 cups chopped onions
- 2 large carrots, sliced
- 2 celery ribs, chopped
- 2 tablespoons white vinegar
- 2 teaspoons dill weed
- 1 teaspoon sugar
- 1/4 teaspoon pepper
Directions
- In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
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