A Comforting Soup with a Probiotic Punch!
We all know sauerkraut is a gut-health superstar, but let’s be honest, there are only so many Reuben sandwiches one can eat! If you’re looking for a delicious new way to get your daily dose of fermented goodness, this Hearty Sauerkraut and Ground Beef Soup is your answer. It’s a wonderfully savory, surprisingly simple soup that transforms humble ingredients into a deeply satisfying meal. The tang of the kraut perfectly cuts through the richness of the beef and bone broth, creating a fragrant, nourishing bowl of comfort that’s ready in less than 30 minutes.
Ingredients
• 1 pound / 455 g ground beef
• 1 small white onion, thinly sliced
• 1 clove garlic, minced
• 1¼ teaspoons ground cumin
• 3 cups / 710 ml beef bone broth
• 1 cup / 235 g sauerkraut
• ½ teaspoon finely ground sea salt
Instructions
1. Place the ground beef, onion, garlic, and cumin in a large saucepan or Dutch oven. Sauté over medium heat, breaking up the beef with a spoon, until the onion is translucent and the beef is browned, about 10 minutes.2. Add the beef broth, sauerkraut, and salt. Stir to combine, then bring to a simmer. Cover and cook for 15 minutes, until the onion is soft and the soup is fragrant.3. Divide the soup evenly among 4 bowls and serve immediately.
Nutritional Information
• Per 1-cup / 240-ml serving:Calories: 469Total Fat: 27 gSaturated Fat: 8 gCholesterol: 131 mgSodium: 4150 mgCarbohydrates: 7.7 gDietary Fiber: 2.2 gProtein: 48.8 gMacros: 52% Fat / 7% Carbs / 42% Protein
Pro Tips
• & Variations
• Pressure Cooker Method: Use the sauté mode for Step 1. Add the remaining , seal the lid, and cook on high pressure for 10 minutes. Allow the pressure to release naturally before serving.
• Make It AIP-Friendly: For an Autoimmune Protocol compliant version, simply replace the ground cumin with dried oregano leaves.
• Storage & Meal Prep: Keep leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. The flavors get even better overnight!
• How to Reheat: This soup is wonderful enjoyed cold. To serve warm, microwave a single serving for 2-3 minutes or place in a saucepan and reheat over medium heat for 5 minutes.
FAQ
Q: Can I make this sauerkraut soup in a pressure cooker
A: Yes, you can adapt this recipe for a pressure cooker. Use the sauté mode for the first step. Then, add the remaining ingredients, seal the lid, and cook on high pressure for 10 minutes. Allow a natural pressure release before serving.
Q: How do I make this soup AIP-friendly
A: To make an Autoimmune Protocol (AIP) compliant version of this soup, simply replace the 1¼ teaspoons of ground cumin with dried oregano leaves.
Q: Is this sauerkraut and ground beef soup good for meal prep
A: Absolutely. This soup is great for meal prep as the flavors get even better overnight. Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to one month.
