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 Reuben 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.
Reuben Soup
Ingredients
- 2 tablespoons butter
- 1 medium size onion diced into 1/2" pieces
- 2 large cloves garlic minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup flour I used brown rice flour
- 4 cups chicken broth adjust the salt depending on whether the broth is homemade or store-bought
- 2 cups cooked corned beef chopped into bite-size pieces
- 1 cup sauerkraut drained
- 3 medium Yukon gold potatoes peeled and diced into 1/2" pieces
- 1 tablespoon Worcestershire sauce
- 1 teaspoon pickling spices
- 1/4 teaspoon caraway seeds
- 2 bay leaves
- 1/2 cup heavy cream
- salt to taste (I didn't add any salt at all, because my chicken broth was already salted.)
- freshly ground black pepper about 1/2 teaspoon
- 1 cup Swiss cheese shredded
- Optional: Toasted Rye bread for serving
Instructions
- Melt the butter in a large pot over medium heat. Add the onions and saute until tender, about 5 minutes. Add the garlic and red pepper and saute another minute. Sprinkle with flour, stir to coat and continue stirring while the flour cooks with the onion for about 3 minutes.
- Add the broth and stir to scrape up any bits off the bottom of the pan. Add the beef, potatoes, sauerkraut, Worcestershire sauce, pickling spices, caraway seeds and bay leaves. Bring to a boil and then reduce to a simmer for about 12-15 minutes, just until the potatoes are tender.
- Remove from the heat and remove the bay leaves and any large pieces from the pickling spices. Stir in the cream. Taste and add salt and pepper as needed. Scoop into bowls and top with cheese. Serve with rye bread, if desired. Enjoy!
Will James says
Sounds delicious, Mary. I am definitely going to try this – after I make a trip to the store. Yep, have to pick up a few ingredients. Reuben sandwiches are a favorite here!
Heather Schmitt-Gonzalez says
Soooo…I would be the only one to eat this in my house. But I'm entirely okay with that, because I want the whole pot to myself. This sounds amazing, Mary – I am a reuben fanatic!
Pam says
I love reuben sandwhiches, I know I would love this!
Angela says
This looks amazing and sounds even better! I am not a fan of soups but this one I am more than willing to try!
Sue/the view from great island says
This looks so good I can't stand it. I have a pumpernickel biscuit on the blog that would be so good with this!
Big Dude says
Fantastic idea Mary – it looks delicious and I can almost taste it.
Anonymous says
will be trying this but will make a boquet garni for the herbs, easier to pick out 🙂
Mary says
Definitely! I was thinking the same thing as I was removing the little peppercorns. There are only a few, but still. It's nice step to save myself next time!
Joanna Sprik says
I am so trying this!! 🙂
louise nepia says
This recipe is easy and affordable, for a large family, and delicious thank you for all your recipes.
Joleen says
I would like to make this soup for a soup exchange but I have some gluten/wheat intolerant folks. Do you know how I can fix the recipe?
Dana B says
Made this last night, with a few changes, and it was fabulous. I used fresh cabbage (1/2 head), 3 carrots, and 2 tbs. of vinegar because I didn't have any pickling spice. I also omitted the cream at the last minute because it looked so good w/o it. My husband said this was the best soup I've ever made. Yum!
Kayla says
Perfect soup to make after St Patrick’s day. I used left over corned beef brisket , from my corned beef and cabbage dinner. Adjusted a few ingredients to make due with what I had in the house. Turned out perfect!! Thank you for the great idea!
Amy says
Wow! That’s hot! I will need to dial down the pepper flakes for my next cooking session. Thanks for the grateful recipe!
Dave Z says
I didn’t have corned beef, but had some leftover smoked brisket. (I know, when do you ever have leftover brisket), it was tasty, however, I think it might improve served up with the swiss cheese layered on top of toasted rye croutons, then broiled till the cheese is nearly starting to brown?
Mary says
That sounds delicious, Dave!
Tracy Fox says
One of my favourite soups and so true to taste! I have served it friends and family and always get rave reviews.
Mary Younkin says
I’m so glad that you love it, Tracy!
Tony says
I have made this several times and we luv it! I usually dbl the kraut and the toasted rye bread is not optional for us. Made as is, it is a winner!
Mary Younkin says
I’m so glad that you love the soup, Tony!