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Reuben Soup

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  • Prep 20 min
  • Total 55 min
  • Servings 8
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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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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