Ground Beef & Sauerkraut Soup

Ground Beef & Sauerkraut Soup

We’ve had our first round of cooler weather here in KC where it is dipping into the upper 50′s at night. We’ve also had a few rainy days both of which put me in the mood for soup. I’m also trying to lose some weight and just couldn’t bear the thought of Weight Watchers and all that weighing and measuring so I’m trying a different approach to a sustainable but slow weight loss. I’m basically cutting out all the “white” from my diet as much as I can and still have a life. So I’ve cut out potatoes, white rice, white flour, sugar, bread, and other really starchy vegetables. I lost 4 pounds the first nine days! I’m sure that it will slow up but if I can lose 1 pound per week then I will make my goal weight for my niece’s wedding in May 2011. Because of this approach, I went online to look for some soup recipes and found this one at Kalyn’s Kitchen. I adapted her recipe slightly but she should get most of the credit for this. My husband and I both loved this soup and I’ll definitely make it again! It kind of tastes like cabbage rolls. For those of you doing South Beach to lose, this is good for phase one.

1 lb. very lean ground beef (less than 10 %)
1 C. chopped onions
1 T. minced garlic
1 – 14 oz. can chicken broth
4 C. beef stock (I use Kitchen Basics because it is lower in sodium than beef broth)
1 – 14 oz. can diced tomatoes (I like Muir Glen Fire Roasted Tomatoes)
1 – 14 oz. can sauerkraut, undrained
1 pkts. of Splenda
1 T. brown sugar (leave out if on South Beach diet)
1 T. worcestershire sauce
1 dried bay leaf
1 t. Spike seasoning (or 1 t. rubbed sage)
fresh ground pepper to taste
Sour cream to taste

1. In a nonstick frying pan over medium heat combine the ground beef and chopped onions. As they cook break the ground beef into small pieces and brown well. Add the garlic the two minutes of cooking.
2. While the beef is browning, combine the chicken broth, beef stock, canned tomatoes, sauerkraut, Splenda, brown sugar, worcestershire sauce, bay leaves, Spike (or sage) in a large stock pot. Bring to slow boil.
3. When beef is well browned and onions are soft, add to the soup in pot.
4. Simmer the soup for an hour. Taste for seasoning. If soup is too strong add up to a cup of water to broth. Season with fresh ground pepper. Serve hot with a dollop of sour cream in each bowl.
Serves 8

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3 Responses to “Ground Beef & Sauerkraut Soup”
  1. Sally O says:

    We loved the Hamburger Sauerkraut Soup. It was like dining in a German Restaurant. Jerry and Sally

  2. Barbara says:

    I made this tonight before I went to yoga and then heated it up when I got home. We loved it!

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