Quick Potato And Ham Soup
|Olive oil/Vegetable oil||1 Tablespoon|
|Yellow onion||1 Large, coarsely chopped|
|Ham||8 Ounce, cut into 1/2 inch cubes (Baked Or Boiled)|
|Sauerkraut||1 Can (10 oz), drained, rinsed (Can Or Package)|
|All purpose potatoes||1 Pound, peeled and cut into 1/2-inch cubes (About 3 Pieces)|
|Basic beef stock/Canned beef broth||3 1⁄2 Cup (56 tbs)|
|Caraway seeds||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
ln a 5-quart Dutch oven or saucepan, heat the oil and butter over moderate heat until bubbly.
Add the onion and saute, stirring occasionally, for 3 to 5 minutes or until pale golden.
Add the ham and brown lightly, stirring occasionally, for 5 minutes.
Add the sauerkraut, potatoes, stock, caraway seeds, and pepper, then bring to a boil over high heat.
Reduce the heat to moderate, cover, and cook for 15 to 20 minutes or until the potatoes are tender.