Sauerkraut Tomato Soup
|Canned sauerkraut||16 Ounce, rinsed and drained (1 Can / 2 Cups)|
|Canned tomatoes||16 Ounce, chopped and undrained (1 Can / 2 Cups)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Hot water||2 Cup (32 tbs)|
|Liquid splenda/Sugar twin||1 Tablespoon (Pourable)|
|Cooked lean beef roast||2 Cup (32 tbs), diced|
|Dried parsley flakes||2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
Spray a slow cooker container with butter-flavored cooking spray.
In prepared container, combine sauerkraut, undrained tomatoes, onion, and water.
Stir in Splenda.
Add roast beef, parsley flakes, and black pepper.
Mix well to combine.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.