Reuben Soup
Reuben soup turns the flavors of the deli favorite into a filling soup. It is the perfect way to enjoy a reuben on a cool day or whenever you want to switch it up a bit and a fantastic way to use up leftover corned beef.
Servings: 6
Calories: 292kcal
Ingredients
- 1 TBSP unsalted butter
- 1 medium yellow onion 2 cups
- 2 tsp minced garlic
- 1 lb corned beef slices chopped
- 1 1/2 TBSP flour
- 5 C chicken broth
- 1 can sauerkraut 14.5 oz (drained well)
- 1/4 C sour cream
- 2 TBSP cut chives
- 1 C Swiss Cheese shredded/divided
Instructions
- Using a dutch oven or a soup pot add the butter and melt it on medium-high heat.
- Add the onions, cook until soft and translucent (about 5 minutes)
- Stir frequently.
- Add in the garlic, cooking for about 1 minute (or until fragrant).
- Stir often.
- Increase temp to bring to a boil.
- Add the flour, stirring often.
- Pour in the chicken broth.
- Stir in the corned beef and sauerkraut.
- Once it has boiled begin to reduce heat to a simmer.
- Cover/ shimmer for 15 minutes.
- Add the sour cream, chives and 1/2 of the shredded Swiss cheese. (1/2 of the 1 cup of cheese.)
- Stir well.
- Cook for another 2-3 minutes for the cheese to melt.
- Garnish with more Swiss cheese.
- Serve with a rye bread.
Nutrition
Calories: 292kcal | Carbohydrates: 9g | Protein: 18g | Fat: 21g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 2133mg | Potassium: 561mg | Fiber: 2g | Sugar: 3g | Vitamin A: 328IU | Vitamin C: 47mg | Calcium: 198mg | Iron: 3mg