CREAMY REUBEN SOUP
I had a professor in college who loved Reuben sandwiches. When he got the flu, I came up with this creamy soup. He loved it! -Jay Davis, Knoxville, Tennessee
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 cups.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onion, celery and green pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat to low. Add the cream, corned beef, sauerkraut, salt and pepper; heat through (do not boil). Stir in cheese until melted.
Nutrition Facts : Calories 340 calories, Fat 26g fat (17g saturated fat), Cholesterol 105mg cholesterol, Sodium 783mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 14g protein.
TASTY REUBEN SOUP
I'm a working mom with limited time to feed my hungry family, so I'm always looking for quick recipes. This speedy soup (which may remind you of a Reuben sandwich) is a favorite of ours. I frequently stir up a batch of apple muffins to complete this meal. -Terry Ann Brandt, Tobias, Nebraska
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until cabbage and noodles are tender. Sprinkle with cheese.
Nutrition Facts : Calories 125 calories, Fat 5g fat (0 saturated fat), Cholesterol 41mg cholesterol, Sodium 455mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges
REUBEN SOUP
This recipe came from TOH and has become a family favorite. My oldest son loves this even though he says he doesn't like corned beef. Give this one a try--it's great comfort food.
Provided by MamaJ
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a soup kettle, saute onion and celery in butter until tender.
- Add broth and baking soda.
- Combine cornstarch and water; add to pan.
- Bring to a boil; boil for 2 minutes, stirring occasionally.
- Reduce heat.
- Add sauerkraut, cream and corned beef.
- Simmer and stir 15 minutes.
- Add cheese; heat until melted.
- Season to taste with salt and pepper. **Go easy on the salt as the corned beef is very salty.
- Garnish with rye croutons.
- **This tastes good made with reduced fat Swiss and fat free half and half--but can sometimes affect the texture.
Nutrition Facts : Calories 236.7, Fat 18.5, SaturatedFat 11.5, Cholesterol 56.6, Sodium 604.5, Carbohydrate 9.3, Fiber 0.9, Sugar 1.5, Protein 8.9
DELICIOUS CREAM OF REUBEN SOUP
If you are a lover of sauerkraut then you will *love* this soup! --- add the croutons they go very well with the soup.
Provided by Kittencalrecipezazz
Categories Cheese
Time 1h15m
Yield 12 cups (approx)
Number Of Ingredients 17
Steps:
- In a large Dutch oven melt butter over medium heat; add in the onion, garlic, thyme, tarragon and dried chili flakes (if using) saute for about 3-4 minutes.
- Add in the broth, corned beef, sauerkraut, shredded carrots and bay leaf; bring to a boil and simmer for about 40-45 minutes.
- In a bowl combine the cornstarch with water until smooth; stir into the simmering soup, boil, stirring constantly for 1 minute.
- Remove bay leaf, then add in the shredded cheese and whipping cream; stir until the cheese melts.
- Ladle in bowls and top with croutons or toasted bread cubes.
- DELICIOUS!
Nutrition Facts : Calories 269.3, Fat 20.9, SaturatedFat 11.8, Cholesterol 74, Sodium 836.3, Carbohydrate 7.6, Fiber 1.2, Sugar 2, Protein 12.9
REUBEN SOUP
Unique and delicious soup, with sauerkraut, corned beef, and Swiss cheese.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 8
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 to low, and simmer for 5 minutes.
- Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
- Preheat broiler.
- Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.
Nutrition Facts : Calories 464.6 calories, Carbohydrate 24.3 g, Cholesterol 107 mg, Fat 30.5 g, Fiber 1.7 g, Protein 24.7 g, SaturatedFat 18.4 g, Sodium 1126.8 mg, Sugar 2.6 g
CREAMY REUBEN SOUP
I first tasted this soup at a Dutch mom-n-pop joint called Russ'. It was love at first spoonful. Compelled to make this soup, I dissected each bite searching for flavors and ingredients. Here is my recipe. Enjoy! P.S. It is easier to make than it seems by the ingredient list.
Provided by Shannon Felgner
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in a stock pot over medium heat until vegetables are tender, 6 to 8 minutes.
- Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.
- Stir beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper into vegetable mixture. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
- Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.
Nutrition Facts : Calories 589.9 calories, Carbohydrate 24.8 g, Cholesterol 141.7 mg, Fat 42.7 g, Fiber 2 g, Protein 27.6 g, SaturatedFat 25.9 g, Sodium 1004.5 mg, Sugar 3 g
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
REUBEN CHOWDER
"If you like Reuben sandwiches, you'll be delighted with the flavor of this unusual soup," assures Iola Egle of McCook, Nebraska. Crunchy rye bread croutons top a hearty bread of convenient canned soups, sauerkraut, corned beef and mozzarella cheese.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- Butter bread on both sides; cube. Place on an ungreased baking sheet. Bake at 375° for 6-8 minutes or until browned. , Meanwhile, in a large saucepan, combine the soups, milk, sauerkraut and corned beef; cook and stir over medium heat for 8-10 minutes or until heated through. Add cheese; stir until melted. Top with croutons.
Nutrition Facts : Calories 266 calories, Fat 14g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 1532mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 16g protein.
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REUBEN SOUP - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.7/5 (9)Total Time 35 minsCategory Main CourseCalories 287 per serving
- 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!
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