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Reuben Soup Recipe
Reuben Soup Recipe photo by Taste of Home

Reuben Soup Recipe

Publisher Photo
When we're lucky (or have been good—I'm not certain which), this soup is served in the staff cafeteria at my high school, where I am a media specialist. The cooks have served it for years, and it remains a special favorite. —Mary Lindell, Sanford, Michigan
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 6 servings

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup sliced celery
  • 2 tablespoons butter
  • 1 cup chicken broth
  • 1/2 teaspoon baking soda
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 3/4 cup sauerkraut, rinsed and drained
  • 2 cups half-and-half cream
  • 2 cups chopped cooked corned beef
  • 1 cup (4 ounces) shredded Swiss cheese
  • Salt and pepper to taste
  • Rye croutons, optional

Nutritional Facts

1 cup (calculated without salt, pepper and rye croutons) equals 393 calories, 26 g fat (15 g saturated fat), 134 mg cholesterol, 1,174 mg sodium, 8 g carbohydrate, 1 g fiber, 29 g protein.

Directions

  1. In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired. Yield: about 6 servings.
Originally published as Reuben Soup in Taste of Home October/November 1994, p45

Nutritional Facts

1 cup (calculated without salt, pepper and rye croutons) equals 393 calories, 26 g fat (15 g saturated fat), 134 mg cholesterol, 1,174 mg sodium, 8 g carbohydrate, 1 g fiber, 29 g protein.

Reviews for Reuben Soup

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 8, 2014

On a scale of 1 to 5 this soup gets a rating of 28. VERY Delicious!!!

MY REVIEW
Reviewed Mar. 3, 2014

This is a great soup! I only needed to add dill weed to complete the taste profile so it would truly taste like a Reuben Sandwich. Also, it does not keep well. The second day it is not very good, so I only make what we will eat at that meal.

MY REVIEW
Reviewed Jan. 14, 2014

I have made this recipe several times and I do not like kraut or corned beef but flavors just seem to meld so well. I have brought to several "pot lucks" and always get requests for the recipe. I have another pot luck on Feb 1 and have already been asked to bring this creamy, comforting, delight. I stray very little, if any, from the recipe.

MY REVIEW
Reviewed Mar. 16, 2013

very good recipe ---make sure to really chop up the sauerkraut or will be too stringy. Also, I use evaporated milk.

MY REVIEW
Reviewed Mar. 9, 2013

When I have kraut leftover from another recipe this is the recipe I make. My husband and I love it!

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