Smoked Sausage and sauerkraut make this soup hearty with a bit of wonderful sour.

1 lb. Smithfield Smoked Sausage, sliced
5 cups chicken stock
1 pound sauerkraut, drained
2 cups fresh mushrooms, sliced
2 large carrots, diced
3 stalks celery, sliced
3 medium red potatoes, diced
1 medium sweet onion, finely diced
1 can diced tomatoes
2 teaspoons dried dill
pinch of caraway seeds (optional)
salt and pepper to taste

Garnish: (optional)
6 strips Smithfield bacon, cooked crisp and crumbled
1/3 cup Parmesan cheese, finely grated


Stir together all ingredients in a slow cooker.  Cover and cook on low setting for 10-12 hours or on high setting for 5-6 hours.  To serve, garnish with crumbled bacon and Parmesan cheese and serve with crusty bread.

From Paula Deen

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