This is the main content.
Split Pea, Sausage, and Sauerkraut Stew
Recipes
Split Pea, Sausage, and Sauerkraut Stew
6 servings
40 minutes total

Ingredients

  • 1 medium yellow onion
  • 4 oz celery sticks
  • 4 oz carrot sticks
  • 8 oz baby gold (or red) potatoes
  • 1 ⅓ cups sauerkraut (about 11 oz)
  • 3 links fresh kielbasa (or Polish) sausage (about 12 oz)
  • Cooking spray
  • 2 (14.1 oz) cans low-sodium yellow split pea soup
  • 1 cup unsalted chicken stock
  • 1 bay leaf
  • 1 teaspoon caraway seeds
  • ¼ teaspoon pepper
  • 1 ½ cups angel hair coleslaw

Steps

    1. Cut onion, celery, carrots, and potatoes into ½-inch pieces (1 cup each). Drain sauerkraut, reserving liquid (about ⅓ cup).
    2. Preheat 4-quart Dutch oven (or heavy-bottom stockpot) on medium-high 2–3 minutes. Coat sausages with spray and place in Dutch oven (wash hands); cook 5 minutes, turning occasionally or until browned, then remove. Coat onions, carrots, and celery with spray; add to Dutch oven and cook 3 minutes, stirring occasionally
    3. Cut sausages into ½-inch-thick slices. Reduce heat to medium-low. Stir in soup, stock, potatoes, bay leaf, caraway seeds, pepper, sausages, and sauerkraut. Simmer 15–18 minutes until potatoes are tender and sausage is 160°F. Remove from heat, stir in reserved sauerkraut liquid, and divide among serving bowls. Top each bowl evenly with cabbage. Serve.

Amount per ⅙ recipe serving: Calories 230, Total Fat 9g, Sat Fat 2.5g, Trans Fat 0g, Chol 15mg, Sodium 770mg, Total Carb 26g, Fiber 5g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 12g, Vitamin D 0%, Calc 6%, Iron 10%, Potassium 8%