Sauerkraut Suppe

This is an old recipe from my parents that I recently came across.  It had a basic list of ingredients, but no quantities and very basic instructions.  I've added approximate quantities that I used last time I made this, but they are certainly not set in stone.

Enjoy.  Or, as we say in Germany, "Guten Appetit".

Sauerkraut Suppe

Ingredients

• Thick-cut bacon, 3 rashers, chopped
• One large onion, chopped
• 4 cups chicken stock 
• 2 jars Sauerkraut
• 3 pickles, chopped
• 6 medium potatoes, chopped
• 2/3 Bologna ring sausage (I use the one with garlic), halved and sliced
• creme fraiche

Preparation

In a large pot, brown the onions and bacon.

Add stock, sauerkraut, pickles and potatoes and bring to a boil, then simmer until the potatoes are done.  (Because of the acidity of the sauerkraut and pickles, this will take significantly longer than you think, but they will keep their shape better and not turn to mush).

Once the potatoes are done, add the bologna and creme fraiche (to taste), continue to simmer until the bologna is heated through.

Can be served immediately.  Tastes even better reheated the next day.  Makes approximately 6 servings.

Senegalese Peanut Soup

This is based on a weightwatchers recipe. I usually just increase the peanut butter (recipe contains original amount) and I've even further simplified the already easy instructions.

Ingredients
15 oz can chickpeas
14 1/2 oz can diced tomatoes
3 cups reduced-sodium chicken broth (can use vegetable broth to make this vegetarian)
3 Tbsp peanut butter
1 tsp peanut oil
2 onions, chopped
1 in piece fresh ginger, chopped
1 1/2 tsp curry powder
1/2 tsp ground cumin
chopped cilantro (optional, I usually skip this)

Preparation
Heat the oil in a pan. Add onions, saute until soft. Add spices and garlic, saute for 30 secs. Add all other ingredients.

Bring to the boil, simmer for 10 mins.

Puree.