I love trying new recipes, but I am also a bit cautious, because of course, I am feeding the masses with my cuisine.  But every now and then I will just try something to see what happens.  We had some leftovers in the fridge as backup in case.  I only made one batch of this instead of doubling because I just didn’t know what the family would think of it, and I really don’t like wasting food.  This actually made a decent amount, but since EVERYONE LOVED IT, it was gone in a flash!  I barely eked out a bowlful for myself after everyone else had their share (and a few people got seconds).  I don’t even remember why I didn’t get a serving when everyone else was.  Maybe I was washing extra bowls for everyone since we had run out.  Whatever the reason, this meal went quickly enough that I almost didn’t get any while I was doing whatever I was doing in a pretty short period of time!  Next time I make this, I will definitely double it to feed my family of 12.  My 7-quart crock pot had room for a lot more.  For the average family, this amount should be perfect.  So, all that to say–this was surprisingly good and you should try this on your crew!

Sauerkraut-Sausage Bean Soup
Ingredients:
3 15-oz. cans white beans, undrained
16-oz. can sauerkraut, drained and rinsed well (I didn’t get the kind with caraway seeds)
1 lb. link sausage, cooked and thinly sliced (I used 20 oz., and it was perfect)
1/4 cup brown sugar
1/2 cup ketchup
Water and/or tomato juice to thin soup, if desired

Instructions:
1. Combine all ingredients in slow cooker.
2.  Use water and/or tomato juice to thin soup to desired consistency.  I used about 1 cup of water and 1 1/2 cups tomato juice to thin the soup.  I didn’t want it as thick as it would have been otherwise.  I think it turned out great with those added amounts of both water and tomato juice.  But if you like your soup thicker or more stew-like, skip adding the water and juice.
3.  Cover.  Cook on high 2-3 hours.

Serve with cornbread muffins on the side.