What's Trending

Reuben Soup

Name: Reuben Soup
Prep time: 20 min
Total time: 55 min
Yield: 8
Ingredients: 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

(23)

3 Questions

Save Recipe

New Personalized Recipes Just for You - Take the Quiz Now

Prep 20 min
Total 55 min
Servings 8

Save
Print
Pinterest
Facebook
Email

Ready to Make?

Save
Shop
Share
Keep Screen On

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. Get ready to impress, because the crunchy croutons and finishing drizzle of Thousand Island dressing make this the very best Reuben Soup recipe around.

By Betty Crocker Kitchens

Updated Dec 30, 2021

Ingredients

Croutons

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

Make With

Progresso Broth

Steps

1

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.
2

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.
3

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

Tips from the Betty Crocker Kitchens

tip 1
History isn’t clear as to how the Reuben sandwich got its name—one version says it was named in 1914 for the owner of New York’s once-famous Reuben’s Delicatessen. Others say Reuben Kay, a wholesale grocer from Omaha, named the sandwich in 1955.
tip 2
A Dutch oven is a deep, heavy pot with thick walls and a tight-fitting cover. It's excellent for slow-cooking dishes like this Reuben Soup.
tip 3
The taste of caraway seed can be slightly aggressive, so feel free to leave it out when making this Reuben sandwich soup recipe if it’s not your favorite flavor.

Nutrition

230 Calories, 12g Total Fat, 8g Protein, 22g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 230

Calories from Fat: 110

Total Fat: 12g; 18%

Saturated Fat: 6g; 28%

Trans Fat: 0g

Cholesterol: 45mg; 14%

Sodium: 1190mg; 50%

Potassium: 410mg; 12%

Total Carbohydrate: 22g; 7%

Dietary Fiber: 3g; 12%

Sugars: 3g

Protein: 8g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 8%; 8%

Calcium: 4%; 4%

Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;