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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Reuben Soup

[heart_this] · Mar 17, 2012 · 17 Comments

Reuben Soup

A hearty soup with all of the flavours of a reuben sandwich served French onion soup style topped with dark rye and melted swiss.

One of my favorite parts about St Patrick’s Day is the corned beef leftovers and I normally start off by making more than a few reuben sandwiches . Last year I came across a tasty sounding recipe for a reuben soup on Heart Oven to 350 that I wanted to make right away! Unfortunately I had just finished off the rest of my corned beef so I bookmarked the recipe for next year and waited patiently. This year I made sure to start off by making the reuben soup with my leftover corned beef and I certainly am glad that I did!

Reuben Soup
This recipe starts off with the leftover corned beef and then build up the reuben flavours with sauerkraut and some seasonings including more pickling spices and some caraway seeds. The soup is filled out a bit with some potatoes and given a bit of cream for richness. At this point everything was good but I could not help trying to work some of the dark rye and swiss cheese into the soup. My first thought was to simply serve the soup topped with swiss cheese and a side of toasted rye but then I was thinking that I could make some toasted rye croutons which led me to the idea of serving it French onion soup style, topped with the toasted rye and swiss and then broiled to melt the cheese. No matter how you serve this soup, it is going to disappear quickly!

Reuben Soup

Reuben Soup

Reuben Soup

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4

A hearty soup with all of the flavours of a reuben sandwich served French onion soup style topped with dark rye and melted swiss.

ingredients
  • 3 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 cup flour (or rice flour for gluten-free)
  • 4 cups chicken broth (or chicken stock)
  • 1 cup cooked corned beef, shredded or cut into bite sized pieces
  • 1 cup sauerkraut, drained, coarsely chopped
  • 2 medium Yukon Gold potatoes, peeled and cut into bite sized pieces
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon (corned beef) pickling spices
  • 1/4 teaspoon caraway seeds
  • 1/2 cup heavy cream (or milk)
  • 4 slices dark rye, lightly toasted (gluten-free for gluten-free)
  • 2 cups swiss cheese, shredded
directions
  1. Melt the butter in a large saucepan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  2. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
  3. Mix in the flour and cook for 2-3 minutes.
  4. Add the broth, deglaze the pan, add the corned beef, sauerkraut, potatoes, Worcestershire sauce, pickling spices, and caraway seeds, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
  5. Add the cream, season with salt and pepper.
  6. Divide between 4 oven-safe bowls, top with the rye and swiss and broil until the cheese melts, about 1-3 minutes.
Slow Cooker: Implement step 1, optionally implement steps 2 & 3, place everything except the cream, bread and cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cream and optionally implementing step 6.
Nutrition Facts: Calories 635, Fat 39g (Saturated 23g, Trans 0.3g), Cholesterol 128mg, Sodium 851mg, Carbs 42g (Fiber 4g, Sugars 8g), Protein 27g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
The Best Reuben Sandwich
Reuben Dip
Reuben Quesadillas
French Onion Soup
Sauerkraut Cabbage Roll Soup
Bacon Double Cheeseburger Soup
Reuben Boxty (Irish Potato Pancakes)
Slow Cooker French Onion Soup

More soup recipes!

Beef, Crockpot, Food, Gluten-free, Recipe, Slow Cooker, Soup, St Patricks Day

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Reader Interactions

Comments

  1. mjskit says

    March 17, 2012 at 9:54 pm

    This does look like an awesome soup! I guess I'm going to have to make a corned beef so I can have leftovers! Beautiful presentation of a fabulous recipe!

    Reply
  2. Michelle says

    March 17, 2012 at 11:28 pm

    A great recipe for leftover corned beef. And, a great alternative to the typical reuben.

    Reply
  3. Twin Tables says

    March 18, 2012 at 12:50 am

    Seriously? Seriously??? Why didn't we think of this. Holy moly. This. Is. Amazing. Our corned beef is cooking away right now. Now we know what to do with the leftovers.

    Reply
  4. Michelle says

    March 18, 2012 at 1:23 am

    This recipe just made my day! Yum!!

    Reply
  5. OhMyGoodNest says

    March 18, 2012 at 2:38 am

    We were looking at our pot with the leftover "corned beef stock" tonight following St Paddy's Day dinner & just had the thought of using it for a soup. I'm gonna chill & skim it tomorrow & try out your recipe using that.. Sounds deeelish.

    Reply
  6. reviewcatch says

    March 18, 2012 at 6:50 am

    Yum yum – got corned beef already. Gonna try this today. Thank you so much for sharing.

    Reply
  7. Foodycat says

    March 18, 2012 at 8:47 am

    I like reuben, I like soup. This is a great idea!

    Reply
  8. [email protected] says

    March 18, 2012 at 9:00 am

    Looks fantastic Kevin!
    What a great idea to make a Reuben into a soup – defintely a must try.

    Reply
  9. Joanne says

    March 18, 2012 at 9:20 am

    The only thing that could tear me away from those leftover sandwiches is this soup! SO tasty!

    Reply
  10. mireia badia says

    March 18, 2012 at 9:45 pm

    Wow! the soup looks amazing!!

    Reply
  11. Rathai says

    March 18, 2012 at 11:29 pm

    The soup looks creamy and delicious and I love the different presentations. And thanks for stopping by my space. 🙂

    Reply
  12. Tina @ Just Putzing Around the Kitchen says

    March 19, 2012 at 12:55 pm

    Soup looks delicious, and I'm loving the new layout, Kevin!

    Reply
  13. Adorably Dead says

    March 20, 2012 at 10:28 am

    At first I was about to say ew, but I love Reubens and that's really freaking awesome sounding.

    Reply
  14. Anonymous says

    March 22, 2012 at 11:14 am

    This soup was really delicious – thank you for the awesome recipe. DH made me promise to buy 2 corned beefs next year so he can have his leftovers and his soup too.
    Jessica

    Reply
  15. helenmac says

    March 23, 2012 at 2:38 am

    We made the Reuben Soup tonight with the last of the corned beef and it was simply wonderful! Thank you for a great new soup!

    Reply
  16. Anonymous says

    April 25, 2012 at 12:43 am

    Your entire blog makes my mouth water just reading it. Looking forward to trying many of your recipes, especially the ones with sauerkraut!

    Reply
  17. Angie Wink says

    March 6, 2013 at 4:25 am

    Kevin, they all look so good I want to make everything at once. Have to get new ink cartridges for my printer before I can print the recipes off though. First time the weather lets up so I can go out, I'll be printing one after the other.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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