Growing up, Mary Ann Carlson of Bradys Bend came to love her mother's German Sauerkraut Soup that went so well with her homemade bread and butter.

My mom, Anna Galassi of Bradys Bend, made this recipe many times while I was growing up.

For the longest time I never knew that other people ate sauerkraut on hot dogs, Reuben sandwiches, etc.

Sauerkraut to me, meant this soup.

I always remember that smell of sauerkraut was never desirable, but as a kid I learned to love the taste of this recipe that paired wonderfully with mom's homemade bread and butter.

On a cold winter's day, this soup could not be beat!

Now that I am older, I realize how much time and effort my mother put into cooking homemade food for us.

This soup will always remind me of my mom and the way she shared her love with her children/family by passing down wonderful family recipes.

Mary Ann CarlsonBradys Bend

<B>1 package Italian sausage (sweet or hot)1 bag sauerkraut drained and rinsed3 large cans kidney beans (not drained)12 medium sized potatoes pared and diced2 tablespoons chicken base2 tablespoons ground black pepper1 teaspoon salt</B>Form Italian sausage into tiny meatballs and boil in hot water until the sausage is cooked, about 10 minutes. Drain sausage balls and set aside.In large pot, cook potatoes, making sure to cover with enough water to boil them, until medium/ soft. Do not drain water.Add drained/rinsed sauerkraut to the potatoes with water.Add not drained kidney beans, sausage balls, chicken base, black pepper and salt. Taste the soup and add more if desired.Bring soup to a medium boil and then simmer for about 45 minutes.This soup can be frozen for later use.

Anna Galassi