Instructions: Note 1:
Quantities are all approximate, and this makes a very large quantity of soup - but you can freeze what remains.

Note 2:
Originally this was made with pork (neck) bones, but I have found that turkey tastes very similar in stock, and there is less fat to skim

Prepare the stock.

Boil this for several hours. Either proceed with recipe, or cool down and refrig. until you feel like proceeding

Add the sour kraut to the stock, after removing meat/bones. Cook this covered for about 45 minutes. Next add the shredded carrots. Cook for about 10 minutes. Then add the chopped cabbage, cooking for about 15 minutes, or until the fresh cabbage is tender. Then add the tomato paste, mixing until its dissolved. Now bring it back to boiling, and cook for a couple of minutes. Next dump the beans in (you dont have to drain them). Heat til boiling, then cover it and let it sit (if youre not too hungry) for about an hour so the flavors can mix. If there is not enough liquid, you can add water or tomato juice. Of course, add salt and pepper to taste. This soup is a hearty winter one that goes well with black bread and butter!

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