Ham, Bean and Bacon Soup with Sauerkraut

Ingredients

• 4 ounces smoky bacon lean chopped
• 2 tablespoons butter 
• 1 large carrots chopped
• 4 cups chicken stock see 
• 1 large bay leaf fresh
• 4 cloves garlic chopped
• 12 ounces ham steak 
• 2  onions chopped
• 1 handful parsley leaves fresh chopped for garnish
• 15 ounce kidney beans white red canned
• 6 servings salt and pepper 
• 2 pounds sauerkraut rinsed drained
• 6 servings sourdough bread 
• 1.5 pounds starchy potatoes peeled chopped
• 6 servings vegetable oil 

Equipment

• dutch oven

Directions

1. Heat the oil in soup pot or Dutch oven.
2. Add the bacon and brown.
3. Remove the bacon, and reserve.
4. Add the ham and brown, then remove and reserve. Melt in the butter, and add the garlic, onions, potatoes, carrots and bay leaf. Partially cover and cook to soften, 10 minutes.
5. Add the stock, 2 cups water, the reserved ham and bacon, the sauerkraut and beans, and simmer until potatoes are cooked and soup flavor combines, 15 minutes more. Season with salt and pepper.
6. Cool completely and store for a make-ahead meal.
7. To serve, reheat over medium heat.
8. Add the parsley just before serving and pass bread at the table.