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Wednesday, March 18, 2015

Creamy Reuben Soup

Do you have leftover corned beef from St.Patrick's Day? We don't but that won't stop me from making this delicious soup. I have made this a few times and it is sooooo good. Just like eating a Reuben but without the sauerkraut sliding out of the rye bread! You can cut down on the fat and calories by using milk instead of the half & half I suppose, I have not tried it that way but I think it would work fine. I love this soup the way it is so I just figure it into my daily calorie intake and adjust from there.


  1/2 cup chopped onion
  1/4 cup chopped celery
  1/4 cup chopped green pepper
  1/4 cup butter, cubed
  2 tablespoons all-purpose flour
  1 cup beef broth
  2 cups half-and-half cream
  1/4 pound sliced deli corned beef, coarsely chopped
  3/4 cup sauerkraut, rinsed and well drained
  1/4 teaspoon salt
  1/4 teaspoon pepper
  1 cup (4 ounces) shredded Swiss cheese


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. Yield: 5 cups.

Nutritional Facts

1 cup (prepared with reduced-sodium broth) equals 340 calories, 26 g fat (17 g saturated fat), 105 mg cholesterol, 783 mg sodium, 10 g carbohydrate, 1 g fiber, 14 g protein.

Source: Taste of Home

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