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Hearty Sausage Sauerkraut Soup

4 c Chicken stock, defatted
10 oz Cream of mushroom soup
14 oz Sauerkraut
1 lg Potato, cubed
1 md Onion, chopped
2 Stalks celery, chopped
1 lb Reduced fat Polish Kielbasa, sliced 1/2" thick
2 tb Apple cider vinegar
2 ts Dill weed
1/2 ts Pepper

In a slow cooker or slow cooker, stir together the chicken stock and cream of mushroom soup until smooth. Add remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or until the raw vegetables are tender.

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