2 pounds lean, boneless pork roast, cut in 1″ cubes

1 teaspoon granulated sugar

2 teaspoons Hungarian paprika

1 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 stalk celery, sliced

1 large sweet onion, diced

3 cloves garlic, minced

1 tablespoon fresh lemon juice

¼ teaspoon Minor's Ham Base

¼ teaspoon Minor's Bacon Base

1 bay leaf

2 cups water

2 carrots, peeled and sliced

2 large potatoes, peeled and diced

1 (15-ounce) can no-salt-added pinto beans

1 (24-ounce) jar Muir Glen Organic Reduced-Sodium Sauerkraut, drained

Optional: Plain nonfat yogurt

• Season the pork with the sugar, paprika, and pepper. Heat the oil in a pressure cooker on medium-high. Add the pork and brown it, searing the meat on all sides. Remove the meat with a slotted spoon and set aside.

• Add the celery to the pressure cooker and sauté for 1 minute. Add the onion and sauté until the onion is transparent, about 5 more minutes. Add the garlic and sauté for 1 more minute. Add the lemon juice and Minor's bases, stirring to dissolve the bases.

• Add the pork back to the pressure cooker. Add the bay leaf, water, carrots, and potatoes. Place the lid on the pressure cooker and bring it up to 15 pounds of pressure. Maintain pressure and cook for 15 minutes.

• Quick-cool the cooker by running cool tap water over the lid. Remove the lid and test the carrots and potatoes; they should be fork tender. Add the beans and sauerkraut. Stir to mix and bring to temperature over medium heat. (If additional cooking time is needed for the carrots and potatoes, cover and simmer the soup for 5 to 10 minutes.)

• Serve warm. Garnish each serving with a dollop of plain nonfat yogurt topped with additional freshly ground black pepper and Hungarian paprika, if desired.