Reuben Soup

Popular
Health score
10%
Reuben Soup
40 min.
4
578kcal

Suggestions


Warm up your lunch or dinner with a delightful bowl of Reuben Soup, a comforting twist on the classic Reuben sandwich that is sure to please your taste buds. This popular dish combines the rich flavors of tender corned beef, tangy sauerkraut, and creamy Swiss cheese, all enveloped in a savory broth that will have you coming back for seconds.

Ready in just 40 minutes, this hearty soup serves four and is perfect for a cozy meal with family or friends. The combination of spices, including caraway seeds and pickling spices, adds a unique depth of flavor that elevates this dish beyond the ordinary. Plus, with a caloric breakdown that balances protein, fat, and carbohydrates, you can enjoy this indulgent meal without the guilt.

Whether you're looking for a satisfying main course for dinner or a filling lunch option, Reuben Soup fits the bill perfectly. The addition of Yukon Gold potatoes not only enhances the texture but also makes this soup incredibly filling. Topped with lightly toasted rye bread and melted Swiss cheese, each spoonful is a delightful experience that captures the essence of the beloved Reuben sandwich.

So gather your ingredients and get ready to create a dish that will warm your heart and satisfy your cravings. This Reuben Soup is not just a meal; it's a celebration of flavors that will leave you and your guests raving!

Ingredients

  •  bay leaves 
  • tablespoons butter 
  • 0.3 teaspoon caraway seeds 
  • cups chicken stock see 
  • cup corned beef ribs shredded cooked cut into bite sized pieces
  • cloves garlic chopped
  • 0.3 cup flour gluten-free for (or rice flour )
  • 0.5 cup heavy cream 
  •  onion diced
  • teaspoon pickling spices 
  • 0.5 teaspoon pepper flakes red to taste
  • slices rye dark lightly toasted
  • cup sauerkraut drained
  • cups swiss cheese shredded
  • tablespoon worcestershire sauce 
  • medium yukon gold potatoes peeled cut into bite sized pieces

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven

Directions

  1. Melt the butter in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
  2. Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.
  3. Mix in the flour and cook for 2-3 minutes.
  4. Add the broth, deglaze the pan, add the corned beef, sauerkraut, potatoes, Worcestershire sauce, pickling spices, caraway seeds and bay leaves, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
  5. Add the cream, season with salt and pepper and remove the bay leaves.Divide between 4 oven-safe bowls, top with the rye and swiss and broil until the cheese melts, about 1-3 minutes.

Nutrition Facts

Calories578kcal
Protein16.73%
Fat63.1%
Carbs20.17%

Properties

Glycemic Index
66.19
Glycemic Load
11.98
Inflammation Score
-8
Nutrition Score
20.977826222129%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
1.38mg
Kaempferol
0.87mg
Myricetin
0.04mg
Quercetin
6.21mg

Nutrients percent of daily need

Calories:578.22kcal
28.91%
Fat:41.24g
63.45%
Saturated Fat:23.51g
146.91%
Carbohydrates:29.66g
9.89%
Net Carbohydrates:25.02g
9.1%
Sugar:5.07g
5.63%
Cholesterol:126.37mg
42.12%
Sodium:1691.99mg
73.56%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.6g
49.2%
Calcium:559.54mg
55.95%
Phosphorus:448.96mg
44.9%
Vitamin C:33.07mg
40.09%
Vitamin B12:2.25µg
37.44%
Selenium:24.99µg
35.7%
Vitamin B2:0.46mg
27.18%
Zinc:3.88mg
25.85%
Vitamin A:1245.23IU
24.9%
Vitamin B6:0.49mg
24.53%
Manganese:0.45mg
22.63%
Potassium:713.04mg
20.37%
Fiber:4.65g
18.58%
Iron:2.69mg
14.96%
Magnesium:58.17mg
14.54%
Vitamin B3:2.73mg
13.64%
Copper:0.26mg
12.91%
Vitamin B1:0.17mg
11.51%
Folate:36.01µg
9%
Vitamin K:9.17µg
8.74%
Vitamin B5:0.85mg
8.46%
Vitamin E:1.12mg
7.44%
Vitamin D:0.48µg
3.17%