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Reuben Soup

5.0(9)

This recipe came from TOH and has become a family favorite. My oldest son loves this even though he says he doesn't like corned beef. Give this one a try--it's great comfort food.

by MamaJ·published 2007-10-21

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Meat

Servings

6 serving(s)

Total time

40 min

prep 10 min

Calories / serving

237 kcal

Ingredients (15)

serves

1/2 cup onion, choppedonion
1/2 cup celery, choppedcelery
2 tablespoons butterbutter
1 cup chicken brothchicken-broth
1 cup beef brothbeef-broth
1/2 teaspoon baking sodabaking-soda
2 tablespoons cornstarchcornstarch
2 tablespoons waterwater
3/4 cup sauerkraut, rinsed, drained, and choppedsauerkraut
2 cups half-and-half
2 cups corned beef, chopped (do not use canned)corned-beef
1 cup swiss cheese, shreddedswiss-cheese
saltsalt
pepperpepper
rye crouton

Instructions (11 steps)

01In a soup kettle, saute onion and celery in butter until tender.
02Add broth and baking soda.
03Combine cornstarch and water; add to pan.

04Bring to a boil; boil for 2 minutes, stirring occasionally.

06Add sauerkraut, cream and corned beef.

07Simmer and stir 15 minutes.

08Add cheese; heat until melted.

09Season to taste with salt and pepper. **Go easy on the salt as the corned beef is very salty.

10Garnish with rye croutons.

11**This tastes good made with reduced fat Swiss and fat free half and half--but can sometimes affect the texture.

Nutrition (per serving)

Calories: 237 kcal
Protein: 9 g
Fat: 19 g
Saturated fat: 12 g
Carbs: 9 g
Fiber: 1 g
Sugar: 2 g
Sodium: 605 mg
Cholesterol: 57 mg

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Rich recipe — supports nutrition-aware planning.