Sauerkraut-Potato Soup

"I mix it up before I go to bed and turn it on. By morning, my meal is done. I have let it simmer until noon or early afternoon without any harm to it, and it tastes great! The congregation thinks it smells and tastes super and wants the recipe. I hope everyone enjoys this soup as much as we have.

Mrs. B. of Blue Grass, Iowa

4 cups chicken broth, "or more"

1 can (10 ¾ ounces) cream of chicken OR cream of mushroom soup

1 jar (32 ounces) sauerkraut, rinsed and drained

3 medium potatoes, cubed, "with or without peel"

3 medium carrots, shredded

1 medium onion, diced, or sliced thin

2 ribs celery, sliced thin

1 ring smoked Polish sausage, cubed or thinly sliced

1 can (14 ounces) stewed tomatoes, chopped WITH juice

2 tablespoons vinegar, preferably cider

2 teaspoons dried dillweed

Cracked pepper, to taste

1 cup frozen peas

1 cup frozen corn

In a 5-quart slow-cooker, combine all ingredients, "or divide in half for smaller slow-cooker." Cover and cook, on low setting, 10 to 12 hours, or until vegetables are done.

Found in the Moline Dispatch and R.I. Argus on Wednesday, December 27, 1989, Page 16.

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