1 tbsp olive oil
1 cup chopped onion
2 cloves minced garlic
1/2 tsp paprika
2 carrots, thinly sliced
3 cups cubed potatoes (yukon gold or red)
1 package Tofurkey Kielbasa – sliced lengthwise, then into 1/2-inch pieces
16 oz sauerkraut, drained (I like Hengstenberg, it’s made with white wine)
10 cups water
3 tbsp + 1 tsp Better Than Bouillon No-Chicken broth concentrate
1/4 tsp ground marjoram
1 tsp parsley flakes
1/4 tsp fresh-ground black pepper, or more to taste
In large pot or dutch oven over medium heat, saute onion until translucent, stirring occasionally. Add garlic and saute until fragrant. Add sliced kielbasa, stirring occasionally, until lightly browned.
Add remaining ingredients. Bring to boiling, cover, reduce heat and simmer 45-50 minutes (or longer), until carrots and potatoes are tender.
Makes about 12 servings.