Alsatian Sauerkraut Potato Soup

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From good food magazine, january 1988. a good use for that lone leftover pork chop!!

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Steps

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Heat oil in large saucdepan or dutch oven over medium heat.

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Add onion and garlic.

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Cook , stirring occasionally , until softened but not browned , about 8 minutes.

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Add pork and sage and cook 2-3 minutes longer.

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Pour in broth and the water.

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Heat to boiling , skimming surface as needed.

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Reduce heat to simmer , partially covered , 10 minutes.

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Stir in sauerkraut , potatoes , and beans.

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Season with salt.

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Simmer , partially covered , 10 minutes longer.

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When potatoes soften , mash some against side of pan to thicken soup slightly.

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Season with pepper and stir in parsley.

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Serve hot with rye bread.

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Ingredients

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vegetable oil, onion, garlic cloves, pork chop, dried sage, chicken broth, cold water, sauerkraut, red potatoes, red kidney beans, salt & freshly ground black pepper, fresh parsley, rye bread