REUBEN SOUP
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
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.
CREAMY REUBEN SOUP
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
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.
REUBEN SOUP
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
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
HEARTY REUBEN SOUP
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
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
This is a unique soup that everyone enjoys. My husband looks forward to this on lunch on cold days.
Provided by seesko
Categories Kid Friendly
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
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 233.9, Fat 18.4, SaturatedFat 11.5, Cholesterol 56.6, Sodium 455.6, Carbohydrate 9.3, Fiber 0.9, Sugar 1.5, Protein 8.5
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