Homemade Sauerkraut and Bean Soup

In a large pot, sauté the chopped onion and sliced carrot in olive oil until the onion softens and becomes translucent.

Add the crushed garlic, cumin, and ground paprika. Sauté briefly (just 30 seconds) until the spices become fragrant, then stir in the sauerkraut.

Pour in the stock, add the bay leaves and pepper. Cover and cook over medium heat for about 20 minutes, until the cabbage and carrot soften.

Add the drained beans to the pot. Remove about one ladleful of soup (including some beans) and blend it into a smooth mixture in a separate container using an immersion blender, then return it to the pot. This will naturally thicken the soup without using flour.

Cook everything together for another 5–10 minutes to let the flavors combine. Season with additional salt if needed (be careful, as the cabbage is already salty).

Before serving, sprinkle with fresh parsley and, if desired, add a drizzle of quality olive oil.