German Sauerkraut Soup

Ingredients

• 0.5 pound bacon chopped
• 15 ounce pinto beans drained canned
• 3 tablespoons flour all-purpose
• 2 cloves garlic chopped
• 1 tablespoon olive oil 
• 1 pound sauerkraut drained and rinsed
• 2  ham hocks smoked
• 1 cup cup heavy whipping cream sour
• 3 quarts water 
• 2  onions yellow chopped

Equipment

• frying pan
• pot

Directions

1. Heat olive oil in a large skillet over medium heat.
2. Sautee onion and garlic until tender; set aside. Put ham hocks, onion, garlic and water into a stockpot, season with pepper to taste, cover and bring to a simmer for 1 1/2 hours.
3. Stir the sauerkraut and beans into the soup.
4. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
5. Remove bacon into the stockpot, reserving drippings. Stir flour into the bacon drippings to make a roux. Stir the roux into the soup. Continue to simmer the soup until thick.
6. Remove from the heat and stir in the sour cream.
7. Serve.