Leftover Corned Beef Soup with Sauerkraut and Tomatoes

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