Reuben Soup
Reuben Soup has all the flavors of the classic Reuben sandwich, in soup form!
Foto: Spend With PenniesIngredients
4 servings
- ¼ cup unsalted butter
- 1 small sweet onion (chopped)
- 2 ribs celery (sliced)
- ½ teaspoon caraway seeds (optional)
- 3 cups chopped green cabbage (cut ½-inch)
- 3 tablespoons all-purpose flour
- 3 ½ cups reduced sodium chicken broth
- 1 cup heavy whipping cream
- 2 teaspoon dry mustard powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon dried dill
- ¼ teaspoon black pepper
- 6 ounces corned beef (* about 1 ½ cups diced)
- 1 cup sauerkraut (squeezed dry and chopped)
- 1 cup shredded swiss cheese (4 oz)
- chopped fresh parsley (for garnish)
- chopped dill pickles (for garnish)
Steps
In a large pot or dutch oven, melt the butter over medium heat.
Add the onion, celery, and caraway seeds and cook until slightly softened, about 4 minutes.
Stir in the cabbage and turn the heat up to medium-high. Cook for 5 minutes or until softened. Add the flour and cook for 1 minute more.
Add broth, cream, dry mustard, salt, garlic powder, dill weed, and black pepper. Bring to a boil, reduce heat, cover, and simmer 10-12 minutes or until the cabbage is tender.
Stir in the corned beef and sauerkraut. Cook 2 minutes more to heat through.
Remove from the heat and stir in the Swiss cheese.
Garnish with parsley and sliced pickles.
Nutrition Facts
Macronutrients
Calories588
Protein22g
Carbs17g
Fat50g
Source: Spend With Pennies
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