Sauerkraut Tomato Soup
2 pounds sauerkraut, rinsed and drained
1 can (28 ounce) diced peeled tomatoes
5 cups water
1 can (6 ounce) tomato paste
2 bay leaves
1/4 teaspoon freshly ground 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
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.