Reuben Soup – Spend With Pennies

What is Reuben Soup?

• Reuben soup recipe tastes like a Reuben sandwich in a bowl.
• It’s easy to make with all of the classic ingredients found in the sandwich.
• This hearty and filling soup can easily serve as a main dish.
• It’s keto-friendly and low-carb, making it a great option for those watching their carb intake.
• Pair it with crusty rye bread for dipping or top with some rye and pumpernickel croutons, regular croutons, or homemade crostini. So delish!

Ingredients for Reuben Soup

Corned Beef – Use leftover corned beef or deli corned beef in this recipe. If purchasing deli corned beef, ask them to cut it extra thick (about ½-inch) and cube it at home.

Sauerkraut – You can purchase sauerkraut at almost any grocery store. Be sure to squeeze excess liquid from the sauerkraut so the soup broth isn’t too salty or sour.

Caraway seeds – These add the distinctive flavor of rye bread to the broth. They add great flavor but you can leave them out if you prefer.

Seasonings – All the classic Reuben flavors can be found here, from dill weed to dry mustard, to caraway seeds. What a fun soup!

Extras – Cabbage adds bulk and flavor to this soup. Try adding potatoes, sweet potatoes, or cauliflower to the mix.

How to Make Reuben Soup

1. Cook onions in butter with celery & caraway seeds (per the recipe below).
2. Add broth, cabbage, & seasonings, and simmer until cabbage is softened.
3. Stir in corned beef, sauerkraut, and cheese.

Garnish with parsley & pickles if you’d like and serve with rye bread or croutons.

Storing Reuben Soup

• Store Reuben soup in a tightly covered container in the refrigerator for up to 4 days.
• To freeze, add soup to freezer-safe containers and consume it within 6 months for the best flavor.
• To reheat, thaw in the refrigerator overnight, then heat on the stovetop or in individual portions in the microwave. Shred some extra Swiss cheese on top to refresh the flavors.