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Ingredients
- 1 pound Navy beans
- Salt to taste
- Smoked sausage (kielbasa), sliced
- 1 lg. can sauerkraut
- Flour and paprika for roux
- 1/2 pt. lowfat sour cream
- 1 c. lowfat milk
Directions
- Wash and clean 1 lb. of Navy beans. Cover generously with water, add in salt, and cook slowly for several hrs till beans are soft. About halfway through the cooking process, add in sliced smoked sausage. When beans and sausage are cooked, add in sauerkraut that has been squeezed dry and minced. Cook for an additional 1/2 hour or possibly more.
- Add in roux (flour and shortening cooked over a low flame till lightly brown) to that a Tbsp. of paprika has been added just before removing from the flame. Remember, paprika burns easily so this should be done very quickly. Add in sufficient water to the roux so which it will mix easily when added to the soup. Add in lowfat milk and spoon in lowfat sour cream and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 8 servings | |
| Calories 266 | |
| Calories from Fat 60 | 23% |
| Total Fat 6.87g | 9% |
| Saturated Fat 3.61g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 259mg | 11% |
| Potassium 815mg | 23% |
| Total Carbs 38.22g | 10% |
| Dietary Fiber 14.8g | 49% |
| Sugars 5.38g | 4% |
| Protein 14.59g | 23% |
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