Sauerkraut Soup

Perfect for cold weather, this is an inexpensive-but-filling stoup (to borrow a Rachael Ray term). It's pretty thick, so feel free to add extra broth if you like.

Sauerkraut Soup

1 lb. smoked turkey sausage, cut in ½-in pieces
5 medium potatoes, peeled & cubed
2 medium onions, chopped
2 carrots, cut in ¼-in slices
3 cans (14 oz) chicken broth
1 can (32-oz) sauerkraut, rinsed & drained
1 can (6 oz) tomato paste

In large saucepan or Dutch oven, combine sausage, potatoes, onions, carrots and chicken broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. Add sauerkraut and tomato paste; mix well. Return to a boil. Reduce heat; cover and simmer 30 minutes longer. If a thinner soup is desired, add additional water or chicken broth.

Serves 8-10.