Comfort food for when the temperature dips below 0 degrees.
1 lb. smoked sausage, cut into ½ in. cubes
½ large yellow onion, chopped
1 celery stalk, chopped
4 cloves garlic, minced
½ green pepper, chopped
1 medium-sized rutabaga, cut into ½ in. cubes
2 cups low-sodium chicken broth
2 cups filtered water
1 cup sauerkraut, drained and rinsed (preferably Bavarian, such as Hengstenberg)
1 can (15 oz.) Cannellini beans, drained and rinsed
1 Tbsp (heaping) tomato paste
1 can (14 oz.) crushed tomatoes
1 ½ teaspoon. crushed red pepper
½ teaspoon. freshly ground black pepper
¼ teaspoon. oregano
¼ teaspoon. thyme
¼ teaspoon. basil
½ teaspoon. ground cumin
1 Tbsp unfiltered apple cider vinegar
3-4 Tbsp corn starch (in separate cup, mixed with cold water and thickened)
No nutrition information available
Melt 4 Tbsp. butter in skillet. Add sausage and cook until blackened. Set aside in covered skillet.
Melt 3 Tbsp. butter in large sauté pan. Add onion, celery, garlic, green pepper, and rutabaga; sauté 7 minutes. Add chicken broth and water (about 1 inch from top of pan). Stir in sausage (along with remaining melted butter from skillet), sauerkraut, Cannellini beans, tomato paste, crushed tomatoes, spices, vinegar, and thickened corn starch; bring to a boil. Reduce to low-medium heat and simmer covered for 20 minutes or until rutabaga cubes are tender.