Julie's Sauerkraut Soup

• 2 slices bacon
• 1 white onion
• 1 teaspoon garlic
• 1 lb Polish sausage
• 3 large carrots
• 5 medium potatoes
• 6 cups reduced-sodium chicken broth
• 1 (6 ounce) can tomato paste
• 1 (32 ounce) bag sauerkraut

1. Dice up 2 slices of bacon and fry in bottom of stock pot until it starts to get crispy.
2. Add 1 white onion, diced and 1 tsp minced garlic.
3. Cook until onion starts to soften.
4. Add 1 pound smoked polish sausage, sliced and cook until slices start to brown.
5. Add 3 large carrots, peeled and chopped, and 5 medium potatoes, peeled and chopped.
6. Add 6 cups reduced sodium chicken broth and 6 oz can of tomato paste.
7. Stir well.
8. Add 32 oz sauerkraut, drained of liquid, stir well.
9. Bring to boil.
10. Reduce heat, cover and simmer for 4 hours.

bacon, white onion, garlic, sausage, carrots, potatoes, chicken broth, tomato paste, sauerkraut

Taken from www.food.com/recipe/julies-sauerkraut-soup-489967 (may not work)