Quick Potato And Ham Soup Recipe
Ingredients
| 1 tablespoon olive or vegetable oil | ||
| Butter/Margarine | 1 Tablespoon | |
| 1 large yellow onion, coarsely chopped | ||
| 8 ounces baked or boiled ham, cut into 1/2 inch cubes | ||
| 1 can or package sauerkraut, drained and rinsed | ||
| Potatoes | 1 pound | |
| 3 1/2 cups Basic Beef Stock or canned beef broth | ||
| Caraway seeds | 1 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
Directions
ln a 5-quart Dutch oven or saucepan, heat the oil and butter over moderate heat until bubbly.
Add the onion and saute, stirring occasionally, for 3 to 5 minutes or until pale golden.
Add the ham and brown lightly, stirring occasionally, for 5 minutes.
Add the sauerkraut, potatoes, stock, caraway seeds, and pepper, then bring to a boil over high heat.
Reduce the heat to moderate, cover, and cook for 15 to 20 minutes or until the potatoes are tender.
Add the onion and saute, stirring occasionally, for 3 to 5 minutes or until pale golden.
Add the ham and brown lightly, stirring occasionally, for 5 minutes.
Add the sauerkraut, potatoes, stock, caraway seeds, and pepper, then bring to a boil over high heat.
Reduce the heat to moderate, cover, and cook for 15 to 20 minutes or until the potatoes are tender.
Chef
