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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 79.3
  • Total Fat: 1.1 g
  • Cholesterol: 5.6 mg
  • Sodium: 769.6 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 4.3 g

View full nutritional breakdown of Pork Rib & Saurkraut Soup calories by ingredient
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Pork Rib & Saurkraut Soup

Submitted by: KELLYTHEJERK

Introduction

I used up a slow-cooked meal of Sauerkraut, potatoes and pork riblets to start this soup. I've done this before and it is so yummy, I had to write it down this time. The taste is perfect. I used up a slow-cooked meal of Sauerkraut, potatoes and pork riblets to start this soup. I've done this before and it is so yummy, I had to write it down this time. The taste is perfect.
Number of Servings: 16

Ingredients

    4 medium russet potatoes, cubed
    1 pkg pork riblets, you will need to clean the meat from these bones after slow-cooking; there are many small bones in these. For ease, use pork tenderloin
    1.5 C Stewed Tomatoes
    1 Can Sauerkraut with Juice (or about 2 C)
    3 Qts Water
    Chicken Base for 1 Qt Water
    Beef Base for 2 Qts Water
    Green Beans, cut into bite-size pieces

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Directions

Put stewed tomatoes, sauerkraut, pork riblets and cubed potatoes, with or without skin, your choice, in slow cooker. Cook on low for about 6 hours or until meat falls off bones. Cool. (I usually wait a day or two.)

Add about 4 tsp chicken base and 8 tsp beef base to 3 quarts of boiling water in soup pot. Turn to low and let it simmer while you pick the good meat off the riblets and cut the potatoes into smaller pieces (if necessary). Put all the meat, potatoes, sauerkraut and tomatoes into the soup base. Add green beans. Let simmer until potatoes are tender and soup is smelling good.

Makes 16 8oz. servings.

Number of Servings: 16

Recipe submitted by SparkPeople user KELLYTHEJERK.






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