Sauerkraut soup

1 cup butter 6 slices of bacon, sliced crosswise 2 farmers’ sausages, cut diagonally into half inch slices 3 onions, diced 5 cloves garlic, minced 4 stalks of celery, sliced 7 carrots, sliced 2 medium rutabagas, peeled and diced 3 medium potatoes, scrubbed and diced 3 quarts vegetable or chicken stock 2 cans white beans or pinto beans, drained & rinsed

1 cup chopped fresh herbs such as marjoram, thyme or parsley 1 tablespoon caraway seeds 1 quart sauerkraut cayenne pepper to taste salt to taste

Melt butter in stock pot over medium heat, add sliced bacon and cook stirring occasionally for 5 minutes.

Add the sliced sausage and cook, stirring for another few minutes.

While the bacon and sausage are cooking, dice the onions and add to the pot. Stir briefly. Adjust temperature to keep the onions from browning and stir in the garlic.

Chop the celery and add to the pot. Stir briefly. Add the sliced carrots after the celery has cooked for a few minutes.

Stir in the diced rutabaga and potatoes and add the stock to the pot.

Bring the soup to a gentle boil and allow to simmer for 30 to 50 minutes until the potatoes and the rutabaga are very soft.

Add the beans, the caraway seeds and chopped herbs; stir in the sauerkraut and allow to simmer for 15 minutes.

Test for seasoning and add salt and cayenne as desired.

Serves 6