Sauerkraut Soup

2 large onions, sliced
2 – 3 large carrots, sliced
3 – 4 cloves garlic, sliced
any other hearty vegetables (like potatoes), optional
vegetable oil
8 cups vegetable broth
1 small head cabbage, shredded
12 ounces sauerkraut, rinsed and drained
1 can (12 ounces) plum tomatoes, crushed
3 bay leaves
1 teaspoon dried thyme
salt and pepper to taste
chopped parsley

Black bread

Preheat oven to 400°F. In a bowl, toss together onions, carrots, garlic and other vegetables in oil. Roast until lightly browned.

Transfer roasted vegetables to large soup pot. Add vegetable broth, cabbage, sauerkraut, tomatoes, and seasonings to the pot. Simmer until vegetables are completely cooked.

Garnish with parsley. Serve with the black bread.


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