It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Slow Cooker Sauerkraut Tomato Soup
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- #22998
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 pounds sauerkraut, rinsed and drained
1 can (28 ounce size) diced peeled tomatoes
5 cups water
1 can (6 ounce size) tomato paste
2 bay leaves
1/4 teaspoon freshly ground black pepper or more to taste
1/4 teaspoon seasoned salt or more to taste
1 1/2 pound lean beef sirloin or beef top round steak, trimmed of fat and cut into 1/2-inch cubes
2 1/2 tablespoons sugar
3 tablespoons fresh lemon juice
directions
In a 5- or 6-quart electric slow cooker, combine sauerkraut, tomatoes with their liquid, water, tomato paste, bay leaves, pepper, seasoned salt and beef.
Cover and cook on high heat setting 3 hours. Reduce heat to low setting and continue cooking, covered, 3 1/2 hours longer, or until beef is tender.
Remove and discard bay leaves. Stir in sugar, lemon juice and more seasoned salt and pepper to taste, if needed. Serve immediately.
added by
toomey
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
280 calories, 15 grams fat, 18 grams carbohydrates, 19 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
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reviews & comments
September 3, 2004
I am a sauerkraut lover and this recipe manages to actually take the kraut taste and give it a bit more zing. Quite a find, it goes in my recipe box right next to my sauerkraut pizza.