This hearty sweet-and-sour soup takes the chill out of nippy fall afternoons. Serve with Onion-Rye Scones (page 155) or fresh rye bread.

　　

Ingredients

6 to 8 servings

　　3 tablespoons olive oil

　　1 large onion, quartered and thinly sliced

　　2 medium carrots, peeled and thinly sliced

　　1 large celery stalk, finely diced

　　4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)

　　3 medium Yukon Gold or red-skinned potatoes, peeled and diced

　　2 medium apples, peeled and diced

　　One 16-ounce can sauerkraut, well drained

　　One 16-ounce can salt-free diced tomatoes, undrained

　　1 teaspoon salt-free seasoning (see page 4 for brands)

　　One 16-ounce can small white beans, drained and rinsed

　　2 tablespoons natural granulated sugar, more or less to taste

　　Salt and freshly ground pepper to taste

　　One 8- to 12-ounce package tempeh, any variety, or one 8-ounce package soy sausage links

　　

Step 1

Heat half of the oil in a soup pot. Add the onion, carrots, and celery and sauté over medium heat until all are golden.

　　

Step 2

Add the water with bouillon cubes and the potatoes. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the potatoes are just tender.

　　

Step 3

Stir in the apples, sauerkraut, tomatoes, seasoning, and beans. Simmer for another 15 to 20 minutes, or until everything is tender.

　　

Step 4

Adjust the consistency with a bit more water if the soup seems crowded. Add sugar in small amounts to balance the tartness of the sauerkraut, tasting as you add. Season with salt and pepper (you may need very little salt, if any). If time allows, let the soup stand off the heat for an hour or so.

　　

Step 5

Just before serving, cut the tempeh into dice, or cut the soy sausage into 1/2-inch-thick slices. Heat the remaining oil in a medium skillet. Add the tempeh or sausage and sauté over medium-high heat, stirring frequently, until crisp and browned on most sides. Meanwhile, heat the soup through. Top each serving with some of the tempeh or sausage.

　　

Nutrition Information

Step 6

Per serving:

　　

Step 7

Calories: 317

　　

Step 8

Total fat: 9g

　　

Step 9

Protein: 14g

　　

Step 10

Fiber: 9g

　　

Step 11

Carbohydrate: 48g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 270mg

　　Vegan Soups and Hearty Stews for All Seasons