Smoked Sausage and sauerkraut make this soup hearty with a bit of wonderful sour.
Prep Time: 20 min
Cook Time: 12 hrs
1 lb. Smithfield Smoked Sausage, sliced
5 cups chicken stock
1 pound sauerkraut, drained
2 cups fresh mushrooms, sliced
2 large carrots, diced
3 stalks celery, sliced
3 medium red potatoes, diced
1 medium sweet onion, finely diced
1 can diced tomatoes
2 teaspoons dried dill
pinch of caraway seeds (optional)
salt and pepper to taste
6 strips Smithfield bacon, cooked crisp and crumbled
1/3 cup Parmesan cheese, finely grated
Stir together all ingredients in a slow cooker. Cover and cook on low setting for 10-12 hours or on high setting for 5-6 hours. To serve, garnish with crumbled bacon and Parmesan cheese and serve with crusty bread.
My Recipe Box | Log in to view
Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Come see Paula’s live show at the Majestic Theatre in San Antonio, TX and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
Visit TicketMaster for ticketing information.
Sponsored by Springer Mountain Farms.