6 c. water
1 can (16 oz.) sauerkraut, rinsed, drained and cut up
1 c. cooked mushrooms, chopped
1 (16 oz.) can tomatoes, cut up
1 can (16 oz.) lime or butter beans, drained
Salt and pepper to taste

Cook sauerkraut in water for 30 minutes. Add mushrooms and tomatoes, cook 15 minutes. Add beans and cook 10 minutes.

In skillet make gravy by adding 1 tablespoon of flour to 2 tablespoons of oil. Cook on low heat until browned. Add 1 cup of cold water and keep stirring until smooth. Pour gravy into soup and cook for 10 more minutes.