Bean & sauerkraut soup from Leon Fast & Free: Free-From Recipes for People Who Really Like Food (page 224) by Jane Baxter and John Vincent

  • bay leaves
  • caraway seeds
  • garlic
  • kohlrabi
  • onions
  • paprika
  • parsley
  • sauerkraut
  • cherry tomatoes
  • dried borlotti beans
  • EYB Comments

    Allow dried borlotti beans to pre-soak overnight.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow dried borlotti beans to pre-soak overnight.

  • hbakke on August 17, 2021

    Yum! This had a Reuben sandwich vibe from the caraway seeds and sauerkraut. I simplified the recipe by cooking the beans and kohlrabi in the pressure cooker for 25 minutes, then adding it to the pan I used to cook the onions and sauerkraut. I didn't rinse the sauerkraut because I like the flavor and added a dollop for garnish at the end. I would make this again.

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