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Leftover Corned Beef Soup with Sauerkraut and Tomatoes

yield: 6 total time: 105 minutes
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Ingredients

  • 1 onion large, chopped, about 1 1/2 cups chopped onion
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried thyme 1/2 tsp.
  • 4 cups homemade chicken stock or can use 2 cans chicken broth and a little water
  • 2 cups homemade beef stock or can use 1 can beef broth and a little water
  • 2 cans diced tomatoes 14.5 ounce cans
  • 1 tablespoon worcestershire sauce
  • 1/2 cup chopped parsley I used flat-leaf parsley
  • 2 1/2 bay leaves large
  • 4 cups sauerkraut drained but not rinsed, I prefer bottled or fresh sauerkraut over canned
  • 8 ounces corned beef leftover cooked, sliced 1/4 inch thick and then shredded apart into pieces
  • 1 tablespoon brown sugar or Splenda
  • 1 tablespoon balsamic vinegar
  • black pepper fresh ground, to taste
  • swiss cheese grated, for serving, optional

Nutrition

  • Calories : 220 calories
  • Carbohydrate : 20 grams
  • Cholesterol : 25 milligrams
  • Fat : 10 grams
  • Fiber : 5 grams
  • Protein : 14 grams
  • SaturatedFat : 2 grams
  • Sodium : 1180 milligrams
  • Sugar : 11 grams
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