Weight Loss Surgery Cookbook

Chapter 16: Sumptuous Soups and Stews 249

Pork and Sauerkraut Soup

You may not be a lover of sauerkraut, fermented cabbage, but this soup may change

your mind. The pork becomes fall-apart tender when slowly simmered, and the sauerkraut

and mashed potatoes make a great combination. Sauerkraut can be found on the shelf

canned or jarred, or in a refrigerated jar. If you’re watching your sodium intake, check

the labels. The sauerkraut in the refrigerated section, while still high in sodium, may be

lower than the shelf products.

Stage: Regular foods

Preparation time: 5 minutes

Cooking time: 2 hours, 20 minutes

Yield: 8 servings (1^1 ⁄ 4 cups each)

1 pound pork loin, trimmed

1 cup chopped onion

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon garlic powder

6 cups low-sodium chicken broth

One 14.5-ounce can sauerkraut, drained

2 cups mashed potatoes

1 Put the pork, onion, basil, thyme, garlic powder, and broth in a medium pot. Bring to a
light simmer, cover, and continue to simmer lightly for 2 hours.

2 Remove the pork from the broth, and using 2 forks, pull it apart into small pieces.
Return the pork to the pot. Add the sauerkraut and bring back to a simmer.

3 Let simmer for 5 minutes. Serve 1 cup of soup over^1 ⁄ 4 cup warmed mashed potatoes.

Tip: To make prep easier, you can use the mashed potatoes from the refrigerator section or

the deli at the grocery, or make them from mashed potato flakes.

Per serving: Calories 170 (From Fat 45); Fat 5g (Saturated 2g); Cholesterol 45mg; Sodium 590mg; Carbohydrate

15g (Dietary Fiber 3g); Protein 17g; Sugar 3g.