1 teaspoon vegetable oil
5 cups vegetable stock, divided
1 large onion, thinly sliced
3 cups russet potatoes, cubed 1/2"
1/2 pound green beans, cut into 1" pieces (about 2 cups)
1/3 cup low-fat vegan tofu sour cream
2 tablespoon whole-wheat pastry flour
3/4 cup prepared sauerkraut with juice
1 tablespoon dried dill weed
Herbal salt and white pepper, to taste
1. In a 6-quart Dutch oven over medium-high heat, heat oil and 1/4 cup stock. Sauté onion in oil and broth until onion is tender but not browned, about 5 minutes, stirring frequently.
2. Add potatoes and green beans. Continue cooking 3 more minutes, stirring frequently. Add remaining 4 3/4 cups stock. Bring to a boil. Reduce heat to low, cover and simmer for 30 to 40 minutes, or until vegetables are tender.
3. In a small bowl, combine sour cream and flour. Add to hot soup by spoonfuls, stirring to blend. Add sauerkraut and dill. Let soup cook, uncovered, 15 minutes longer. Add herbal salt and pepper, to taste.