Soups & Stewsbettycrocker4.6
Reuben Soup
Ever considered bringing a delicious, hearty deli favorite sandwich to life in a soup? Enter corned beef and sauerkraut soup. With a medley of veggies, starchy potatoes and melty cheese, this Reuben Soup recipe is sure to become a family favorite. Get ready to impress, because the crunchy croutons and finishing drizzle of Thousand Island dressing make this the very best Reuben Soup recipe around.
👥 8 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- oven
- dutch oven
📝 Preparation Steps
1
Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 12 to ⏱️ 15 minutes, stirring occasionally, until golden brown and crispy. Set aside.
2
Meanwhile, in 5-quart Dutch oven, melt 2 tablespoons butter over medium-high heat. Add onion, celery and garlic. Cook 2 to ⏱️ 3 minutes or until vegetables are softened. Stir in beef broth and potatoes. Heat to boiling; reduce heat. Cover; simmer about ⏱️ 15 minutes or until potatoes are tender when pierced with fork. Stir in corned beef, sauerkraut and salt. Cook 3 to ⏱️ 5 minutes, stirring occasionally, until heated through.
butter, melted2 tablespoonsbutter2 tablespoonslarge onion, chopped (1 cup)1
3
Serve soup topped with croutons and Swiss cheese. Drizzle with Thousand Island dressing.
Nutrition Facts
calories
230
fat Content
1 1/2
serving Size
1 Serving
fiber Content
3 g
sugar Content
3 g
sodium Content
1190 mg
protein Content
8 g
trans Fat Content
0 g
cholesterol Content
45 mg
carbohydrate Content
22 g
saturated Fat Content
6 g
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