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Ingredients:
- 6 c. water
- 1 can (16 oz.) sauerkraut, rinsed, drained and cut up
- 1 c. cooked mushrooms, chopped
- 1 (16 oz.) can tomatoes, cut up
- 1 can (16 oz.) lima or butter beans, drained
- Salt and pepper to taste
Preparation:
Cook sauerkraut in water for 30 minutes. Add mushrooms and tomatoes, cook 15 minutes.
Add beans and cook 10 minutes. In skillet make gravy by adding 1 tablespoon of flour to 2
tablespoons of oil. Cook on low heat until browned. Add 1 cup of cold water and keep stirring
until smooth. Pour gravy into soup and cook for 10 more minutes.
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