Sauerkraut Bean Soup

soup with sauerkraut, chickpeas, carrots, potatoes, onions, and greens in a white bowl.

This Sauerkraut Bean Soup is the ultimate comfort food with a twist. We're simmering with some gut-loving kraut, creamy chickpeas, tender potatoes, and savory broth for a soup you'll find simply irresistible! Featuring Eden Foods Organic Sauerkraut and chickpeas, this soup is everything you love in a cozy, weeknight dinner: nourishing, plant-based, and packed with flavor.

Course Main Course, Soup

Cuisine American

Keyword 30 minutes or less, dairy free, easy soup, easy weeknight meal, eden foods, hearty soup, meal prep, oil free, sauerkraut

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 380kcal

Author Jackie Akerberg

Equipment

stove

Ingredients

1 yellow onion chopped
2 carrots thinly sliced
3 stalks celery thinly sliced
6 petite yellow potatoes cut into 1/2” cubes
1 small sweet potato cut into 1/2” cubes
2 tbsp tomato paste
2 tsp smoked paprika
½ tsp garlic powder
½ tsp salt and pepper
6 cups vegan “chicken” broth
16 oz Eden Foods Organic Sauerkraut drained
14 oz canned Eden Foods chickpeas drained
2 tbsp nutritional yeast
2 tbsp coconut aminos
1 tbsp maple syrup
2 cups baby spinach chopped

Instructions

Heat a large Dutch oven over medium-low heat and add a splash of water, cooking broth or oil to lightly coat. Add in the onion and sauté for 3-4 minutes until tender. Add in the carrots, celery, potatoes and sweet potato and sauté for another 2-3 minutes until they become vibrant.
Add in the tomato paste and spices and stir to combine before adding the broth and bringing to a boil. Reduce the heat to low, cover and simmer for 15-20 minutes until the potatoes are tender.
Add in the kraut, chickpeas, nutritional yeast, coconut aminos, and maple syrup and simmer for 5 more minutes. Stir in the spinach and season to taste. Serve hot!

Nutrition