Reuben Soup


  • 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


  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


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