German Sauerkraut Soup

2		smoked ham hocks
1  cup		yellow onion, chopped
2		cloves garlic,s minced
3000  mL		chicken broth
1  lb.		sauerkraut, drained
4  cups		potatoes, peeled and diced
15  ounces		pinto beans, drained
1/2  lb.		bacon, chopped
1  cup		sour cream
1  tablespoon		olive oil
3  tablespoons		flour

Tip: Click on the ingredient links to learn the nutritional information for all the German Sauerkraut Soup ingredients. The serving size for any ingredient in German Sauerkraut Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat oil in skillet. Saute' onion and garlic until tender; set aside.
Put ham hocks, onion, garlic, potatoes and broth into large saucepan, season with pepper. Cover and simmer 1 1/2 hours. Stir the sauerkraut and beans into the soup. Meanwhile fry bacon until browned. Crumble and add to soup. Stir flour into bacon fat, making a roux. Stir into soup. Continue cooking until thickened. Remove from heat and add sour cream. Serve