Leftover Corned Beef Soup with Sauerkraut and Tomatoes
posted by Kalyn Denny on March 15, 2013
If you have leftover corned beef on hand, this Leftover Corned Beef Soup with Sauerkraut and Tomatoes is a tasty way to use it, and this soup is low-carb, low-glycemic, gluten-free, and I’d eat it as an occasional treat for the South Beach Diet. Use the Recipes-by-Diet-Type Index to find more recipes like this one.
By the time most people read this it will be St. Patrick’s Day, and I’m guessing you might be cooking Pressure Cooker Corned Beef or Corned Beef in the Crockpot. I’ve been experimenting with recipes for leftover corned beef, and this Leftover Corned Beef Soup with Sauerkraut and Tomatoes is the happy result.
This recipe was inspired by Ground Beef and Sauerkraut Soup, but the finished soup was quite different in flavor. I ate it with some Swiss cheese sprinkled on top (to continue the decomposed Reuben Sandwich theme) and drizzled with a little balsamic vinegar. And I didn’t have any, but 100% Whole Wheat Irish Brown Bread would have been the perfect thing to dip into the soup. Happy St. Patrick’s Day everyone!
Let’s get one thing out of the way for South Beach Dieters before we talk about the recipe. Yes, I know that corned beef isn’t really allowed on the South Beach Diet because of the saturated fat. I do recommend you choose the leanest corned beef you can find, and I trim off lots of fat when I cook it.
But I also think that life is too short to give up something like Corned Beef on St. Patrick’s Day, even if you’re on a diet. I have it for a once-a-year treat, and don’t feel the least bit guilty. And this soup has lots of vegetables in proportion to the amount of corned beef, making it a very diet-friendly way to use the leftovers.
Chop up a large onion, then saute in olive oil for about 5 minutes; add minced garlic and thyme and saute 2-3 minutes more.
Then add chicken stock, beef stock, 2 cans petite diced tomatoes, Worcestershire sauce, bay leaves, and chopped parsley and simmer 30 minutes.
I had this enormous jar of sauerkraut from Costco and used about half of it for the soup. (Sauerkraut in a jar or fresh sauerkraut has much better flavor than canned, in my opinion.)
Drain 4 cups sauerkraut. (I didn’t rinse, but you can if you want a less-sour flavor. The bottled sauerkraut is fairly mild, so taste to see what you think.)
Cut corned beef into slices about 1/4 inch thick, then shred apart with your fingers. (I pulled off some strips of fat as well.)
When the sauerkraut was drained, I chopped it both ways with a big chef’s knife because I don’t like long strings of sauerkraut in soup!
After 30 minutes, add the sauerkraut, shredded corned beef, and 1 T brown sugar or Splenda to the soup (along with a little water if it seems too thick) and simmer 15 minutes more.
Stir in 1 Tablespoon of balsamic vinegar, season to taste with lots of fresh ground black pepper and serve hot. I ate it with Swiss cheese sprinkled on top and a drizzle of balsamic vinegar, and wished I’d had some 100% Whole Wheat Irish Brown Bread to dip into the soup!
Leftover Corned Beef Soup with Sauerkraut and Tomatoes
(Makes about 6 servings, recipe created by Kalyn)
1 large onion, chopped (about 1 1/2 cups chopped onion)
1 T olive oil
1 T minced garlic
1/2 tsp. dried thyme
4 cups homemade chicken stock (or can use 2 cans chicken broth and a little water)
2 cups homemade beef stock (or can use 1 can beef broth and a little water)
2 cans (14.5 oz. each) petite diced tomatoes
1 T Worcestershire sauce
1/2 cup chopped parsley (I used flat-leaf parsley)
2-3 large bay leaves
4 cups sauerkraut, drained but not rinsed (I prefer bottled or fresh sauerkraut over canned)
8 oz. leftover cooked corned beef, sliced 1/4 inch thick and then shredded apart into pieces
1 T brown sugar or sweetener of your choice
1 T balsamic vinegar
fresh ground black pepper to taste
grated Swiss cheese for serving (optional, but good)
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 chicken stock, 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 (or Splenda) to the soup. Stir soup to see if it’s getting too thick, and add about 1 cup more water if needed. (I added this to mine.) Let soup simmer 15 minutes more.
After 15 minutes, stir in 1 T balsamic vinegar and season to taste with fresh ground black pepper. (The sauerkraut is salty, so I didn’t add any salt.) Serve hot, sprinkled with grated Swiss cheese and an extra drizzle of balsamic vinegar if desired.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a great soup for low-carb and low-glycemic diet plans. As I said, corned beef isn’t really recommended for the South Beach Diet, due to the amount of saturated fat. However, if you indulge in it for a special occasion like St. Patrick’s Day, this soup is packed with other low-glycemic ingredients which makes it a healthful way to use the leftovers.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.