4 cups V-8 juice
1 can condensed chicken soup
1 (16 oz.) can black beans, drained
1 (16 oz.) can white kidney beans, drained
1/2 lb. kielbasa sausage, sliced
3 leeks, sliced
1/2 cup sauerkraut, drained and rinsed
1/2 tsp. caraway seed
1/8 tsp. cayenne pepper
dairy sour cream

In a 4-quart Dutch oven, combine all ingredients, except sour cream. Heat to boiling; reduce heat to low. Cover and cook 20 minutes, stirring occasionally. Serve with sour cream.

Makes 9 1/2 cups or 8 servings.