Ground Beef and Sauerkraut Soup

1  lb.		ground turkey
2  teaspoons		olive oil
1  cup		chopped onion
1  teaspoon		Tbs. minced garlic
2  cups		chicken stock
4  cups		beef broth
14  ounces		diced tomatoes with juice
14  ounces		sauerkraut
1  cup		water
1		Tbs. Splenda
1  tablespoon		Tbs. Worcestershire sauce
4  teaspoons		dried bay leaves
2  teaspoons		Tbs. dried parsley
1  teaspoon		sage

Tip: For nutritional information on all the ingredients in Ground Beef and Sauerkraut Soup just click on each ingredient name. Then adjust the serving size for any Ground Beef and Sauerkraut Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In heavy frying pan, heat 1 tsp. olive oil, add ground beef and brown well, breaking into small pieces with turner. This will take as much as ten minutes but don't rush the browning step.


While ground beef browns, combine chicken stock, beef stock, canned tomatoes, sauerkraut, Splenda or brown sugar, Worcestershire sauce, bay leaves, parsley and sage in large stock pot. Bring to a low simmer.


When beef is well browned, add to soup in pot. Deglaze pan with a bit of the soup liquid, scraping off any browned bits, and add to soup.


Wipe out frying pan and add other 2 tsp. olive oil. Saute onions 2-3 minutes, until starting to soften, then add garlic and saute 1-2 minutes more. Add to soup, reduce heat under soup pot and let soup simmer at low heat about one hour. After an hour, taste for seasoning and add water if soup seems too strong. Simmer 15 minutes more if adding water. Season to taste with fresh-ground black pepper before serving. Serve hot, with sour cream if desired.