How to make it

  • Prepare/soak dried beans
  • In a large saucepan, put the beans, whole potatoes, celery, onion, 1 garlic clove, 1 bay leaf, and half the prosciutto.
  • Add water to cover by about 2 inches.
  • Bring to a boil over medium heat, reduce heat, and simmer for 90 minutes, or until the beans are tender.
  • Meanwhile, make a roux of the 2tsp oil and the flour. Set aside.
  • Squeeze moisture from the sauerkraut and put it into another saucepan with salt and pepper to taste, as well as the remaining garlic, bay leaf, prosciutto, roux, and water to cover.
  • Cook the saurkraut 'soup' for 1 hour.
  • Once cooked, take a cup of the potato/bean/celery soup, and blend until smooth.
  • Return the puree to the rest of the bean soup, and add the sauerkraut mix.
  • Cook 30 minutes more and add the 3 Tbsp oil and cumin.
  • Serve warm, not hot.

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