Sauerkraut Tomato Soup Recipe


DishMain Ingredient


 Sauerkraut2 Pound, rinsed and drained
 Canned peeled and diced tomatoes28 Ounce (1 Can)
 Water5 Cup (80 tbs)
 Canned tomato paste6 Ounce (1 Can)
 Bay leaves2
 Freshly ground pepper1⁄4 Teaspoon (Or To Taste)
 Seasoned salt1⁄4 Teaspoon (Or To Taste)
 Lean sirloin steak/Beef top round steak1 1⁄2 Pound, trimmed of fat and cut into 1/2-inch cubes
 Sugar2 1⁄2 Tablespoon
 Fresh lemon juice3 Tablespoon

Nutrition Facts

Serving size

Calories 170 Calories from Fat 12

% Daily Value*

Total Fat 1 g2%

Saturated Fat 0.56 g2.8%

Trans Fat 0 g

Cholesterol 4.7 mg

Sodium 1769.7 mg73.7%

Total Carbohydrates 33 g11.1%

Dietary Fiber 8.8 g35.1%

Sugars 17.9 g

Protein 8 g15.3%

Vitamin A 55.5% Vitamin C 71.9%

Calcium 11.6% Iron 25.4%

*Based on a 2000 Calorie diet


1. In a 5- or 6-quart electric slow cooker, combine the sauerkraut, tomatoes with their liquid, water, tomato paste, bay leaves, pepper, seasoned salt, and beef.
2. Cover and cook on the high heat setting 3 hours. Reduce the heat to the low setting and continue cooking, covered, 3 1/2 hours longer, or until the beef is tender.
3. Remove and discard the bay leaves. Stir in the sugar, lemon juice, and more seasoned salt and pepper to taste, if you feel it needs it.