Beans And Sauerkraut Soup

Ingredients:
• 1 lb. cranberry beans
• 1 lg. can sauerkraut
• 1 med. onion
• 1 clove garlic
• 1 tbsp. oil
• 1 heaping tbsp. flour
• Salt to taste

Directions:
Soak beans overnight. Cook in approximately 3 quarts of water until tender (3 hours). Add sauerkraut and simmer 1/2 hour. Add flour and oil and brown lightly in skillet with onion and garlic (chop fine). Add to beans and sauerkraut. (For a richer soup, add ham bone or Kielbasi to beans and cook together.) For a fast soup use canned red beans.