Almost a year ago, I ran across a recipe for Reuben Soup. I mentioned it to my husband at the time and he did not let me forget it. His all-time favorite sandwich is the classic reuben; rye bread piled high with corned beef, sauerkraut and melting Swiss cheese. This soup takes all of those flavors and combines them in a steaming hot bowl of soup, perfect for these chilly nights.
This week, in the midst of Christmas preparations, I couldn’t wait any longer to try it. Did you know you can buy corned beef in most stores year round? I didn’t! I’ve brined my own in the past, but this time, I was happy to just pick up a ready-to-cook package and toss it in the crock-pot. Now that I’ve remembered how much I like corned beef, there is an awesome breakfast skillet in our near future as well!
My husband and I really enjoyed this soup. My kids were less than impressed, but that didn’t really surprise me. How many kids do you know who order reuben sandwiches? Their picky palates will just mean more leftovers for us! This soup has earned a place in the regular menu rotation this winter.