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.
Ingredient
- 3 cups cubed (1-inch) pumpernickel or rye bread
- 2 tablespoons butter, melted
- 1/4 teaspoon caraway seed
- Soup
- 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
Direction
- 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.
