Who doesn't love a good Reuben sandwich? This quick soup puts all those beloved flavors together in a bowl. Serve with dark rye or pumpernickel bread and the tribute to the classic sandwich is complete.
Printer-friendly version Makes: 4 servings
- 1/3 cup chopped celery
- 1/3 cup chopped onion
- 1/3 cup chopped red bell pepper
- 2 2/3 cups beef broth
- 2 2/3 cups milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 1/3 cups cooked, coarsely chopped corned beef (about 7 ounces)
- 5 to 6 slices (1 ounce each) pasteurized process Swiss cheese, cut into pieces (or 5 to 6 ounces shredded Swiss cheese)
- 2/3 cup drained and rinsed sauerkraut
- Caraway seed for serving
Start to finish: 30 minutes.
In a medium saucepan, combine celery, onion, bell pepper and broth; bring to a simmer and cook about 15 minutes or until tender.
In a small bowl, combine milk and cornstarch; beat with wire whisk until smooth. Add
cornstarch mixture to vegetables; mix well. Cook over medium heat until mixture boils and thickens, stirring constantly.
Reduce heat to low; stir in corned beef, cheese and sauerkraut. Simmer until thoroughly
heated, stirring constantly. To serve, ladle soup into bowls; sprinkle with caraway seed.
Serve with: Crusty white bread or dark rye or pumpernickel, fresh apple wedges
Recipe and photo source: Adapted from
Progresso
Buy-on-the-fly grocery list
- Celery
- 1 red bell pepper
- Beef broth (need about 22 ounces)
- 7 ounces corned beef
- 5 to 6 ounces Swiss cheese (pasteurized process slices or shredded Swiss)
- 1 can sauerkraut
- Crusty bread or pumpernickel
- Fresh apples
Staples
- Onion
- Milk
- Cornstarch
- Caraway seed
January 6, 2016
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