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Leftover Corned Beef Soup with Sauerkraut and Tomatoes

Leftover Corned Beef Soup with Sauerkraut and Tomatoes
  • Category

    Main Dish

  • Cusine



1 large onion, chopped

1 T olive oil

1 T minced garlic

1/2 tsp. dried thyme

4 cups homemade chicken stock 

2 cups homemade beef stock 

1 can

1 T Worcestershire sauce

1/2 cup chopped parsley

2-3 large bay leaves

4 cups sauerkraut, drained but not rinsed

8 oz. leftover cooked corned beef, sliced 1/4 inch thick and then shredded apart into pieces

1 T sweetener of your choice

1 T balsamic vinegar

fresh ground black pepper to taste

grated Swiss cheese for serving


Chop one large onion to make 1 1/2 cups chopped onion. Heat olive oil in a heavy soup pot, add onion and saute about 5 minutes, or until the onions are starting to get lightly browned. Add minced garlic and dried thyme and saute 2-3 minutes more. Add homemade chicken stock, homemade beef stock, diced tomatoes with juice, Worcestershire sauce, chopped parsley, and bay leaves and let soup simmer on low for 30 minutes. While soup simmers, drain the sauerkraut in a colander placed in the sink. Cut corned beef into 1/4 inch thick slices, then shred apart with your fingers into small pieces. When sauerkraut is drained, squeeze out any remaining moisture with your hands, put sauerkraut on cutting board, and coarsely chop with large chef’s knife. After 30 minutes, add sauerkraut, corned beef, and brown sugar to the soup. Stir soup to see if it’s getting too thick, and add about 1 cup more water if needed. Let soup simmer 15 minutes more. After 15 minutes, stir in 1 T balsamic vinegar and season to taste with fresh ground black pepper. Serve hot, sprinkled with grated Swiss cheese and an extra drizzle of balsamic vinegar if desired.