My vegan sauerkraut soup is like a big bowl of comfort! Made with veggies, beans, potatoes, and zesty sauerkraut, this soup is super hearty and incredibly satisfying. This stuff is guaranteed to warm you up when it’s cold outside!
Sauerkraut is such a fantastic ingredient for adding flavor to dishes. I often joke that I could make a meal out of a jar of sauerkraut, but that seems kind of wrong. Instead, I like to create recipes where sauerkraut is a star ingredient. I absolutely love what it does for recipes like my vegan haluski and vegan hunter’s stew. Today I’m sharing a recipe for a super comforting sauerkraut soup. You must make this if you’re a sauerkraut lover!
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This soup is super hearty, comforting, and really easy to make. We’re using onions, garlic, carrots, along with ingredients like potatoes and beans to make it extra satisfying. It’s totally scrumptious and such a delicious way to warm up on a cold day!
Ingredients You’ll Need
- Vegan butter. You can find this near the regular butter in most grocery stores. If yours doesn’t carry it, feel free to substitute with vegetable oil.
- Onion.
- Carrots.
- Garlic.
- Vegetable broth. I recommend using reduced sodium vegetable broth for this recipe. Sauerkraut is salty, so if you use regular broth you’ll run the risk of your soup coming out too salty. If all you have on hand is regular broth, consider cutting it with some water.
- Potato. The recipe calls for a russet potato, but you’d be fine swapping it out with a couple of red or yellow potatoes, if that’s what you have on hand.
- Cannellini beans. Other types of white beans will work. Butter beans, chickpeas, and navy beans are all fine!
- Dried marjoram.
- Caraway seeds.
- Sauerkraut.
- Salt and pepper.
- Fresh dill. Dried dill won’t cut it for this recipe. We want lots of dill flavor, so we’ll be adding a generous amount of the fresh stuff!
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Step 1: Melt the vegan butter in a large pot, then add diced onion and sliced carrots. Cook the mixture for about ten minutes, to start softening up the vegetables.
Step 2: Now push the carrots and onions to the side, and add minced garlic to the pot. Cook the garlic briefly, stirring constantly to prevent burning.
Step 3: Add the broth, chopped potato, beans, marjoram, and caraway seed. Bring the soup to a boil, lower the heat and let it simmer until you can easily pierce the potato pieces with a fork.
Step 4: Stir in the sauerkraut, raise the heat, and bring the soup back to a simmer. Let it cook for about ten minutes longer.
Step 5: Take the pot off of heat and season your soup with some salt and pepper, if needed. Stir in some chopped fresh dill.
Step 6: Your sauerkraut soup is ready to enjoy! Ladle it into bowls and dig in!
Leftovers & Storage
Leftover sauerkraut soup will keep in an airtight container in the fridge for about three days, or in the freezer for about three months.
Frequently Asked Questions
It is!
Nope! But you certainly can if that’s your preference.
This soup is excellent with a big slice of crusty bread, or a slice of my whole wheat beer bread if you want something homemade and easy! A green salad would be a great healthy way to round out the meal. Some homemade vegan pierogies or vegan cabbage rolls would be perfect if you’re looking for an extra hearty, comfort food experience.
More Soup Recipes
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Sauerkraut Soup
My vegan sauerkraut soup is like a big bowl of comfort! Made with veggies, beans, potatoes, and zesty sauerkraut, this soup is super hearty and incredibly satisfying. This stuff is guaranteed to warm you up when it’s cold outside!
Ingredients
- 2 tablespoons vegan butter
- 1 medium onion, diced
- 2 medium carrots, sliced
- 3 garlic cloves, minced
- 6 cups reduced sodium vegetable broth
- 1 medium russet potato, diced (½ to 1 inch)
- 1 (15.5 ounce/439 gram) can cannellini beans, drained and rinsed
- 1 teaspoon dried marjoram
- ½ teaspoon caraway seeds
- 1 (16 ounce/454 gram) jar sauerkraut, drained (about 1 ½ cups)
- Salt and pepper, to taste
- ¼ cup chopped fresh dill
Instructions
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Melt the butter over medium heat in a large pot. Add the onion and carrots. Sweat the vegetables for about 10 minutes, stirring occasionally, until they start to soften up.
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Push the vegetables to the side of the pot and add the garlic. Sauté the garlic for about one minute, stirring constantly, until it becomes very fragrant.
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Stir in the broth, potato, cannellini beans, marjoram, and caraway seed. Raise the heat and bring the liquid to a boil, then lower the heat and let the soup simmer until the potato is fork tender, about 15 minutes.
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Stir in the sauerkraut and continue simmering the soup for another ten minutes.
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Remove the pot from heat and season the soup with salt and pepper to taste. Stir in the dill.
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Ladle the soup into bowls and serve.
Nutrition
Serving: 1.5cups | Calories: 130kcal | Carbohydrates: 22g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 172mg | Potassium: 266mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3729IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 2mg