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.
You know what I think would be a good topper? A grilled swiss cheese sandwich on rye or pumpernickel cut up into croutons like I did with my roasted tomato soup! Give it a try…I hope you like it.
PrintReuben Soup
Ingredients
- 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
- 10 baby yellow potatoes, cut in quarters
- 12 oz. 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
- Melt butter in large soup pot.
- Add onions, celery and garlic and sauté a few minutes until they start to soften.
- Stir in flour and cook until combined well.
- Stir in beef broth and bring to boil. Reduce heat to simmer.
- Add potatoes, corned beef, sauerkraut, caraway seeds. Cover and simmer 15-20 minutes, until potatoes are tender.
- Add mustard, cheese, and half and half. Stir to melt cheese and heat through.
- 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!