Corned Beef Reuben Soup
<p>Combine a classic deli favorite and a cozy meal with the Corned Beef Reuben Soup. Use leftover Corned Beef Brisket and complete the combination with rye bread on the side.</p>
Cook Time: 37 Minutes
Servings: 4
Ingredients: 13
Ingredients
Preparation
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Step 1
Heat butter in a large sauce pan on medium until hot. Add Corned Beef, onion, celery and carrot; sauté 5 to 7 minutes or until vegetables are crisp-tender. Combine broth and cornstarch in small bowl; whisk until smooth; slowly add to sauce pan. Bring to a boil; cook 2 minutes or until thickened, stirring often.
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Step 2
Reduce heat. Add half-and-half and sauerkraut; simmer 15 minutes, stirring often. Add cheese, salt and pepper, as desired; stir until melted. Garnish with rye bread, as desired.
Cooking Tip: Serve in a rye bread bowl, top with additional sauerkraut, celery leaves and Thousand Island dressing.
Nutrition Information
544 Calories
21g SAT FAT
32g PROTEIN
2.7 mg IRON
4.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1-1/4 cup: 544 Calories; 333 Calories from fat; 37g Total Fat (21 g Saturated Fat; 1.1 g Trans Fat; 1.8 g Polyunsaturated Fat; 11.9 g Monounsaturated Fat;) 140 mg Cholesterol; 1542 mg Sodium; 20 g Total Carbohydrate; 2 g Dietary Fiber; 7.8 g Total Sugars; 32 g Protein; 0 g Added Sugars; 420 mg Calcium; 2.7 mg Iron; 517 mg Potassium; 0.1 mcg Vitamin D; 0.5 mg Riboflavin; 6.6 mg NE Niacin; 0.3 mg Vitamin B6; 2.2 mcg Vitamin B12; 395 mg Phosphorus; 4.4 mg Zinc; 45.9 mcg Selenium; 99.4 mg Choline.
This recipe is an excellent source of Protein, Calcium, Riboflavin, Niacin, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Iron, Potassium, Vitamin B6, and Choline.
The Essential Ingredients
- Corned Beef: Brisket Flat that’s been salt-cured in brine to preserve the meat to add flavor and moisture. It gained popularity in Ireland and is commonly served for St. Patrick’s Day or in a Reuben sandwich or hash.
- Beef Broth: A savory liquid made from beef bones, vegetables, beef and seasonings. It adds depth to soups, sauces and stews.
- Half and Half: A creamy, versatile dairy product made of half whole milk and half cream. It’s often used in coffees or to enrich soups and sauces.
- Sauerkraut: Finely shredded cabbage that has been fermented. It has a tangy, sour flavor with a crisp texture.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Can I cook the brisket myself for this recipe?
Sure… you can purchase corned beef and cook yourself (following the package directions) or purchase a pre-cooked version to save time.
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What is corned beef soup?
Think of it as a ‘twist’ on the sandwich, but in soup form! It includes the components of a reuben sandwich (corned beef, rye bread, dressing, Swiss cheese and sauerkraut), but as a warm, comforting soup.
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Can I use pastrami in place of corned beef?
Pastrami is fair game as a substitute in this soup, and is commonly referred to as a ‘dirty’ version of a reuben when its used instead of corned beef.
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How can I serve this soup?
Try serving in a rye bread bowl topped with additional sauerkraut, celery leaves and Thousand Island dressing.
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