|1||each||carrot||peeled, thinly sliced|
|1/2||cup||sauerkraut||rinsed under cold running water, chopped|
|1||each||tomato||ripe, peeled, chunked|
|1||cup||italian plum (roma) tomatoes||canned, cut into chunks|
Saute onions and carrot in corn oil in the bottom of a 5 quart soup kettle,until softened, about 10 minutes.
Combine with remaining ingredients, (except lemon wedges) and simmer over low heat,covered,but with lid askew for 50 minutes.
Taste for salt and serve in hot bowls.
Serve with lemon wedges if desired.
First published: 1996-01-27 last updated: 2013-04-21
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....50 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles