|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 ajar for 50 minutes.
Taste for salt and serve in hot bowls.
Serve with lemon wedges if desired.
First published: 1996-01-27 last updated: 2014-03-12
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