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Reuben Soup

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Inspired by my love for Reuben sandwiches, this Reuben Soup turned out to be quite a nice surprise.  A hearty and tasty soup that’s perfect for your leftover corned beef!

I started by sautéing celery and onions in butter with some garlic.  Then added some flour and beef broth, brought it to a boil, then tossed in the potatoes, sauerkraut, corned beef, and some caraway seeds and let it simmer until the potatoes were tender.  To finish it I tossed in some swiss cheese and let it melt, then tasted it.  Yummy, but I wanted just a bit more zing so I added a tablespoon of whole grain mustard.

Give it a try…I hope you like it.

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Reuben Soup

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Ingredients

Scale
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 4 Tbls. butter
  • 1/4 C. flour
  • 4 C. beef broth
  • 1/4 tsp. caraway seeds
  • 4–6 Yukon potatoes, cubed
  • 1–2 C. corned beef, shredded or cubed
  • 1 1/2 C. sauerkraut, drained
  • 8 oz. swiss cheese, shredded
  • 1/2 C. half & half
  • 1 Tbls. whole grain mustard

Instructions

  1. Melt butter in large soup pot.
  2. Add onions, celery and garlic and sauté a few minutes until they start to soften.
  3. Stir in flour and cook until combined well.
  4. Stir in beef broth and bring to boil. Reduce heat to simmer.
  5. Add potatoes, corned beef, sauerkraut, caraway seeds. Cover and simmer 15-20 minutes, until potatoes are tender.
  6. Add mustard, cheese, and half and half. Stir to melt cheese and heat through.
  7. Serve with croutons, if desired

Notes

Try this for a topping: Make a grilled swiss cheese sandwich with rye or pumpernickel bread, cut up into bite sized croutons!