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Sauerkraut Tomato Soup Recipe
|Canned sauerkraut||16 Ounce, rinsed and drained (1 Can / 2 Cups)|
|Canned tomatoes||16 Ounce, chopped and undrained (1 Can / 2 Cups)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Hot water||2 Cup (32 tbs)|
|Liquid splenda/Sugar twin||1 Tablespoon (Pourable)|
|Cooked lean beef roast||2 Cup (32 tbs), diced|
|Dried parsley flakes||2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 1421 Calories from Fat 579
% Daily Value*
Total Fat 65 g99.3%
Saturated Fat 23 g114.8%
Trans Fat 0 g
Cholesterol 395.1 mg
Sodium 4008.5 mg167%
Total Carbohydrates 67 g22.4%
Dietary Fiber 26.3 g105.4%
Sugars 12.2 g
Protein 150 g300.4%
Vitamin A 85.5% Vitamin C 211.1%
Calcium 47.3% Iron 126.1%
*Based on a 2000 Calorie diet
In prepared container, combine sauerkraut, undrained tomatoes, onion, and water.
Stir in Splenda.
Add roast beef, parsley flakes, and black pepper.
Mix well to combine.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.