WEEKEND COOKING: SAUERKRAUT AND BEANS SOUP

Instead of a "sweet tooth", I have a "sour tooth".

I love the sour taste; therefore, I love sauerkraut and everything cooked with it. Below is a winter soup recipe that I developed with sauerkraut.

I encourage you to experiment with the ingredients and spices. For example, sometimes I add rice to the soup, and only recently I started adding turmeric. You could also change the ratio of sauerkraut to beans.

 
SAUERKRAUT AND BEANS SOUP

You need:
1-2 Tbsp olive oil
1 sweet onion
1 can (40.5 oz) Northern beans 
1 can (15 oz) black beans
2 cans (15 oz) sauerkraut 
Spices (optional): paprika, winter savory, turmeric, black pepper, red pepper flakes
 
Instructions:
Chop the onion thinly and soften in olive oil for a couple of minutes. Add the Northern beans, and water enough to cover the beans. Boil until soft, and the beans are easy to mash (I use a hand masher, but if you have a blender, blend the mixture). Add the sauerkraut, black beans and water to the desired density (I add approximately eight cups of water) and bring to boil. Continue cooking at low heat until the sauerkraut is soft. Before turning the heat off, and add the spices of choice.