Sauerkraut Soup

1 Pound very lean ground beef
3 Teaspoons olive oil
1 (14 oz) Can chicken broth
2 or 3 (14 oz) Cans beef broth; start with 2 cans and add more if desired
1 (14.5 oz) Can diced tomatoes with juice
1 (14 oz) Can sauerkraut, drained (or use bottled sauerkraut)
1 Tablespoon Worcestershire sauce
3-4 Dried bay leaves
3 Tablespoon minced fresh parsley or 1-2 Tablespoons dried parsley
1 Teaspoon dried rubbed sage
1 Large onion, chopped small
1 Tablespoon minced garlic
1-2 Cups water (if needed)
Salt & fresh ground black pepper to taste
Sour Cream, for topping

In heavy frying pan, heat 1 teaspoon olive oil, add ground beef and brown well, breaking into small pieces with turner. While ground beef browns, combine chicken broth, beef broth, canned tomatoes, sauerkraut, Worcestershire sauce, bay leaves, parsley and sage in large stock pot. Bring to a low simmer.
When beef is well browned, add to soup in pot. Deglaze pan with a bit of the soup liquid, scraping off any browned bits, and add to soup.
Wipe out frying pan and add other 2 teaspoons olive oil. Saut� onions until starting to soften then add garlic and saut� 1 to 2 minutes more. Add to soup, reduce heat under soup pot and let soup simmer at low heat about one hour.
After an hour, taste for seasoning and add water if soup seems too strong. Simmer 15 minutes more if adding water; season to taste with salt and fresh-ground black pepper. Serve hot, with sour cream if desired.