If you are a fan of reuben sandwiches, then you are going to adore this soup recipe. It's everything that you love about the sandwich, but it's in soup form!
Tangy sauerkraut is the base of this delicious soup recipe, and strips of corned beef make it rich enough for a perfect meal. The whole dish is topped with gooey Swiss cheese for that classic flavor combination.
We recommend serving this soup with a side of toasty rye bread. Dunk it into the soup for a comforting meal that is perfect for any day of the week.
Serves6
Preparation Time10 min
Slow Cooker Time HIGH5 hr
Cooking MethodSlow Cooker
Ingredients
- 1 cup chopped celery
- 1 cup chopped onion
- 1/4 cup butter
- 4 cup beef broth
- 1 teaspoon baking soda
- 1/4 cup cornstarch
- 1/4 cup water
- 2 cup sauerkraut, rinsed and drained
- 4 cup milk
- 4 cup chopped cooked corned beef
- 2 cup shredded Swiss cheese
- salt, to taste
- black pepper, to taste
- rye croutons (optional)
Reuben Soup Recipe
Instructions
-
Heat butter over medium heat until melted. Saute onion and celery until translucent, approximately 5 minutes.
-
Transfer to slow cooker. Stir in broth and baking soda.
-
Combine corn starch and water in a bowl, then add to slow cooker.
-
Stir in sauerkraut, milk, and corned beef.
-
Cover and cook on High 4-5 hours.
-
Season with salt and pepper.