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Reuben Soup

 Reuben Soup
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
6 ServingsPrep: 20 min. Cook: 15 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 cup (calculated without salt,

2 of 2

Reuben Soup (continued)

Nutritional Facts: 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.