![](https://cdn.statically.io/img/www.allrecipes.com/thmb/E1SUnk0-rS3xQVIIjGffN9cglI4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/426910-8851c91551ba48db9e79c8fdab20d527.jpg)
Ingredients
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1 tablespoon vegetable oil
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1 large onion, halved and thinly sliced
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4 red potatoes, cubed
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½ pound green beans, cut into 1 inch pieces
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5 cups vegetable, chicken, or beef broth
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2 tablespoons whole wheat flour
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½ cup sour cream
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¾ cup sauerkraut with juice
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1 tablespoon chopped fresh dill
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Salt and pepper to taste
Directions
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Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
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Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.
Nutrition Facts (per serving)
222 | Calories |
7g | Fat |
36g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 222 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 3g | 15% |
Cholesterol 8mg | 3% |
Sodium 601mg | 26% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 6g | 22% |
Total Sugars 6g | |
Protein 6g | 11% |
Vitamin C 25mg | 28% |
Calcium 84mg | 6% |
Iron 2mg | 13% |
Potassium 854mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.