Hearty Reuben Soup Recipes

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REUBEN SOUP



Reuben Soup image

Unique and delicious soup, with sauerkraut, corned beef, and Swiss cheese.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

½ cup chopped onion
¼ cup chopped celery
3 tablespoons butter
¼ cup all-purpose flour
3 cups water
4 cubes beef bouillon
8 ounces shredded corned beef
1 cup sauerkraut, drained
3 cups half-and-half cream
3 cups shredded Swiss cheese
8 slices rye bread, toasted and cut into triangles

Steps:

  • In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon, and bring to a boil. Reduce heat to low, and simmer for 5 minutes.
  • Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
  • Preheat broiler.
  • Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.

Nutrition Facts : Calories 464.6 calories, Carbohydrate 24.3 g, Cholesterol 107 mg, Fat 30.5 g, Fiber 1.7 g, Protein 24.7 g, SaturatedFat 18.4 g, Sodium 1126.8 mg, Sugar 2.6 g

HEARTY REUBEN SALAD



Hearty Reuben Salad image

-Mrs. Paul Tremblay, Fort Wayne, Indiana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

4 cups torn iceberg lettuce
1 can (16 ounces) sauerkraut, rinsed and drained
1 cup cubed Swiss cheese
2 packages (2-1/2 ounces each) sliced corned beef, chopped
2 tablespoons minced fresh parsley
1/4 to 1/2 cup Thousand Island salad dressing
1/2 cup rye croutons
4 hard-boiled large eggs, quartered

Steps:

  • In a large salad bowl, combine the lettuce, sauerkraut, cheese, corned beef and parsley. Drizzle with dressing; toss to coat. Garnish with croutons and eggs. Serve immediately.

Nutrition Facts : Calories 323 calories, Fat 21g fat (9g saturated fat), Cholesterol 259mg cholesterol, Sodium 1329mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 21g protein.

REUBEN SOUP



Reuben Soup image

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 been making it for years, and it remains a favorite. -Mary Lindell, Sanford, Michigan

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield about 6 servings.

Number Of Ingredients 13

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 shredded Swiss cheese
Salt and pepper to taste
Rye croutons, optional

Steps:

  • 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.

Nutrition Facts : Calories 393 calories, Fat 26g fat (15g saturated fat), Cholesterol 134mg cholesterol, Sodium 1174mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein.

HEARTY REUBEN SOUP



Hearty Reuben Soup image

A popular sandwich inspires a great soup! Start with the convenience of canned broth from your pantry. Then blend in the flavors of canned sauerkraut corned beef onion, bell pepper and celery, and then Swiss cheese to make this soup a family favorite. Serve with crusty French or rye bread or a baguette to soak up the rich broth. (Did you know: sauerkraut, made from cabbage, is a good source of vitamin C!)

Provided by cannedfood

Categories     < 30 Mins

Time 25m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

1/2 cup canned low sodium beef broth
1/2 cup canned low sodium chicken broth
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 tablespoon cornstarch
2 cups fat-free evaporated milk or 2 cups half-and-half cream
1 cup shredded corned beef
3/4 cup canned sauerkraut
1 cup shredded swiss cheese
freshly ground black pepper, to taste

Steps:

  • Bring beef and chicken broths, celery, onion and green pepper to a boil in a heavy saucepan; reduce heat. Simmer until the vegetables are tender, about 5 minutes. Dissolve the cornstarch in the milk. Stir into soup and simmer until soup thickens. Add corned beef and sauerkraut; heat through. Stir in cheese just until melted. Do not allow to boil; season with pepper.
  • Nutritional Information Per Serving: Calories 190; Total fat 9g; Saturated fat 4.5g; Cholesterol 40mg; Sodium 500mg; Carbohydrate 11g; Fiber 1g; Protein 17g; Vitamin A 8%DV; Vitamin C 10% DV; Calcium 30%DV; Iron 6%DV *Daily Value.

REUBEN SOUP



Reuben Soup image

A delicious hearty deli favorite sandwich comes to life in a soup!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 13

3 cups cubed (1-inch) pumpernickel or rye bread
2 tablespoons butter, melted
1/4 teaspoon caraway seed
2 tablespoons butter
1 large onion, chopped (1 cup)
1 medium stalk celery, chopped (1/2 cup)
1 teaspoon finely chopped garlic
1 carton (32 oz) Progresso™ beef flavored broth (4 cups)
5 small red potatoes, unpeeled, quartered (about 3 cups)
1/2 lb cooked corned beef, cut into 2-inch strips (2 cups)
1 cup refrigerated sauerkraut, drained
1/2 teaspoon salt
Shredded Swiss cheese and Thousand Island dressing, if desired

Steps:

  • 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.
  • 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.
  • Serve soup topped with croutons and Swiss cheese. Drizzle with Thousand Island dressing.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 3 g, TransFat 0 g

CREAMY REUBEN SOUP



Creamy Reuben Soup image

Make and share this Creamy Reuben Soup recipe from Food.com.

Provided by yooper

Categories     Lunch/Snacks

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup sauerkraut, well drained
1/2 cup onion, chopped
1/4 cup celery, chopped
3 tablespoons butter or 3 tablespoons margarine
1/4 cup unsifted flour
3 cups water
4 teaspoons beef bouillon or 4 beef bouillon cubes
1/2 lb cooked corned beef, shredded
3 cups half-and-half
1 (12 ounce) package swiss cheese, shredded
6 -8 slices rye bread or 6 -8 slices pumpernickel bread, toasted and cut into quarters

Steps:

  • In a large saucepan cook onion and celery in butter until tender.
  • Stir in flour until smooth.
  • Gradually stir in water and bouillon and bring to a boil.
  • Reduce heat and simmer uncovered, 5 minutes.
  • Add corned beef, saurkraut, half and half, and 1 cup cheese.
  • Cook for 30 minutes, until slightly thickened, stirring frequently.
  • Ladle into 8 oven proof bowls.
  • Top each with toasted bread and 1/2 cup of cheese.
  • Broil until cheese melts.

HEARTY REUBEN SOUP



HEARTY REUBEN SOUP image

Categories     Soup/Stew     Vegetable

Yield 8 servings

Number Of Ingredients 10

1/2 cup canned low-sodium beef broth
1/2 cup canned low-sodium chicken broth
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green bell pepper 1 tablespoon cornstarch
2 cups fat-free evaporated milk or half-and-half cream
1 cup shredded corned beef
3/4 cup canned sauerkraut
1 cup shredded Swiss cheese
Freshly ground black pepper, to taste

Steps:

  • Preparation Time: Approximately 10 minutes Cook Time: Approximately 15 minutes Preparation: Bring beef and chicken broths, celery, onion and green pepper to a boil in a heavy saucepan; reduce heat. Simmer until the vegetables are tender, about 5 minutes. Dissolve the cornstarch in the milk. Stir into soup and simmer until soup thickens. Add corned beef and sauerkraut; heat through. Stir in cheese just until melted. Do not allow to boil; season with pepper. Nutritional Information Per Serving: Calories 190; Total fat 9g; Saturated fat 4.5g; Cholesterol 40mg; Sodium 500mg; Carbohydrate 11g; Fiber 1g; Protein 17g; Vitamin A 8%DV; Vitamin C 10% DV; Calcium 30%DV; Iron 6%DV *Daily Value

HEARTY REUBEN SOUP RECIPE



HEARTY REUBEN SOUP Recipe image

Provided by CannedFoodFan

Number Of Ingredients 10

1/2 cup canned low-sodium beef broth
1/2 cup canned low-sodium chicken broth
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green bell pepper 1 tablespoon cornstarch
2 cups fat-free evaporated milk or half-and-half cream
1 cup shredded corned beef
3/4 cup canned sauerkraut
1 cup shredded Swiss cheese
Freshly ground black pepper, to taste

Steps:

  • Bring beef and chicken broths, celery, onion and green pepper to a boil in a heavy saucepan; reduce heat. Simmer until the vegetables are tender, about 5 minutes. Dissolve the cornstarch in the milk. Stir into soup and simmer until soup thickens. Add corned beef and sauerkraut; heat through. Stir in cheese just until melted. Do not allow to boil; season with pepper. Preparation Time: Approximately 10 minutes Cook Time: Approximately 15 minutes Nutritional Information Per Serving: Calories 190; Total fat 9g; Saturated fat 4.5g; Cholesterol 40mg; Sodium 500mg; Carbohydrate 11g; Fiber 1g; Protein 17g; Vitamin A 8%DV; Vitamin C 10% DV; Calcium 30%DV; Iron 6%DV *Daily Value

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