Slow-Cooked Sauerkraut Soup

• 1 Medium Potato cut into 1/4 inch cubes
• 1 Pound Smoked Kielbasa cut into 1/2 inch cubes
• 1 Can (32 oz) Sauerkraut rinsed and well drained
• 7 Cups Progresso Chicken Broth
• 1 Can (10 3/4 oz) Condensed Cream of Mushroom Soup
• 1/2 Pound Fresh Mushrooms sliced
• 1 Cup Cubed Cooked Chicken
• 2 Medium Carrots cut into 1/4 inch slices
• 2 Celery Ribs sliced
• 3 Tbs White Vinegar
• 2 1/2 tsp Dill Weed
• 1/2 tsp Pepper
• 3-4 Bacon Strips cooked and crumbled

In 5 qt. Slow cooker, combine the first 12 ingredients (all but bacon). Cover and cook on high for 5-6 hours or until vegetables are tender. Skim Fat. Garnish with bacon. Yields 10-12 servings or 3 quarts.


Nutritional information
1 serving (1 cup) equals;

• 213 Calories
• 14 g Fat (5 g saturated fat)
• 38 mg cholesterol
• 1442 mg sodium
• 12 g carbohydrate
• 3 g fiber
• 12 g protein