Hearty Reuben Soup
From canned_food_fan 14 years ago
- 25 minutes to make
- Serves 8
A popular sandwich inspires a great soup! Start with the convenience of canned broth from your pantry. Then blend in the flavors of canned sauerkraut corned beef onion, bell pepper and celery, and then Swiss cheese to make this soup a family favorite. Read more Serve with crusty French or rye bread or a baguette to soak up the rich broth. (Did you know: sauerkraut, made from cabbage, is a good source of vitamin C!) See less
Ingredients
- 1/2 cup canned low-sodium beef broth shopping list
- 1/2 cup canned low-sodium chicken broth shopping list
- 1/4 cup chopped celery shopping list
- 1/4 cup chopped onion shopping list
- 1/4 cup chopped green bell pepper 1 tablespoon cornstarch shopping list
- 2 cups fat-free evaporated milk or half-and-half cream shopping list
- 1 cup shredded corned beef shopping list
- 3/4 cup canned sauerkraut shopping list
- 1 cup shredded swiss cheese shopping list
- Freshly ground black pepper, to taste shopping list
How to make it
- Preparation Time: Approximately 10 minutes
- Cook Time: Approximately 15 minutes
- Preparation:
- Bring beef and chicken broths, celery, onion and green pepper to a boil in a heavy saucepan; reduce heat. Simmer until the vegetables are tender, about 5 minutes. Dissolve the cornstarch in the milk. Stir into soup and simmer until soup thickens. Add corned beef and sauerkraut; heat through. Stir in cheese just until melted. Do not allow to boil; season with pepper.
- Servings: 8
- Nutritional Information Per Serving: Calories 190; Total fat 9g; Saturated fat 4.5g; Cholesterol 40mg; Sodium 500mg; Carbohydrate 11g; Fiber 1g; Protein 17g; Vitamin A 8%DV; Vitamin C 10% DV; Calcium 30%DV; Iron 6%DV *Daily Value
The Rating
Reviewed by 1 people-
This is absolutely delicious! Rich and creamy and oh, so tasty! Perfect for the upcoming cooler weather.
SadiesMom
in loved it
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