Paula Deen Lighter Slow Cooker Smoked Pork, Lentil, and Sauerkraut Soup

Paula Deen lighter slow cooker smoked pork, lentil and sauerkraut soup is an easy soup made with smoked pork chops, lentils and mushrooms, ready in 8 hours 5 minutes. It's an easy slow cooker soup for weeknight dinner, Sunday dinner or church supper, and it's a hands-off set-it-and-forget-it meal.

Wait to add the smoked pork chops until the last 30 minutes, because they only need to heat through. Leave them in all day and the pork turns dry and stringy instead of tender.

Paula keeps this version lighter with reduced-sodium broth and reduced-sodium sauerkraut, so the smoky pork and tangy kraut season the soup without going salty. Rinsing and draining both the lentils and the sauerkraut before they go in the pot also keeps the broth clean and mellow.

Paula Deen Lighter Slow Cooker Smoked Pork, Lentil, and Sauerkraut Soup

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Course: SoupCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

8

hours 

Calories

260

kcal

Lentils soften into a hearty, tangy broth with tender vegetables and sauerkraut as it slow cooks. Smoked pork goes in at the end, so each bite stays juicy and smoky.

Ingredients

• 2 (32 oz) containers reduced-sodium chicken broth
  

• 1 (16 oz) package rinsed and drained reduced-sodium sauerkraut
  

• 1 (10 oz) package sliced mushrooms
  

• 1 large chopped onion
  

• 2 chopped carrots
  

• 2 chopped stalks celery
  

• 1 cup rinsed and drained lentils
  

• 1 large chopped tomato
  

• 3/4 lb fully-cooked, trimmed and cut into 1-inch pieces boneless smoked pork chops
  

Directions

• Gather the ingredients: Rinse and drain the sauerkraut and the lentils, then chop the onion, carrots, celery and tomato. Slice up the smoked pork chops into 1-inch pieces and set them aside for later.
• Fill the slow cooker: Combine the broth, sauerkraut, mushrooms, onion, carrots, celery, 1 cup lentils and the tomato in a 5 or 6 quart slow cooker. Give it a good stir so everything is evenly spread.
• Cook until tender: Cover and cook for 4 to 6 hours on high or 8 to 10 hours on low. The soup is ready for the pork once the lentils are tender.
• Add the pork: Stir in the 3/4 pound of smoked pork chop pieces during the last 30 minutes of cooking time. Heat them through, then ladle the soup into bowls while it's hot.

Tools for this recipe

• Crock-Pot 7-quart manual slow cooker, Victorinox Fibrox 8-inch chef's knife, Cuisinart fine mesh strainer set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I need to rinse the sauerkraut and lentils?

Yes, the recipe calls for both to be rinsed and drained. Rinsing the sauerkraut takes off extra salt and brine, and rinsing the lentils clears away dust, so the broth tastes cleaner.

Can I use a different kind of pork?

Any fully-cooked smoked pork works, such as smoked sausage or diced ham. Just keep it fully cooked and add it at the end, since it only needs heating through.

How long does leftover soup keep?

Cool it and store it in an airtight container in the fridge for a few days. The lentils keep soaking up broth, so add a splash of water or broth when you reheat it.

Can I make this soup on the stovetop?

You can simmer it in a large pot, though I'd watch the clock because the slow cooker times don't carry over. Cook until the lentils are tender, then add the pork at the end to heat through.

Why is my soup too sour or too salty?

Sauerkraut and smoked pork both bring a lot of tang and salt, so skipping the rinse is the usual cause. Use reduced-sodium broth and rinsed kraut like the recipe says, and the flavors stay balanced.