Cheesy Crock Pot Reuben Soup Recipes
SLOW COOKER REUBEN SOUP
If you are a fan of reuben sandwiches, then you are going to adore this soup recipe. It's everything that you love about the sandwich, but it's in soup form! Tangy sauerkraut is the base of this delicious soup recipe, and strips of corned beef make it rich enough for a perfect meal. The whole dish is topped with gooey Swiss cheese for that classic flavor combination. We recommend serving this soup with a side of toasty rye bread. Dunk it into the soup for a comforting meal that is perfect for any day of the week.
Provided by RecipeLion.com Test Kitchen
Categories Slow Cooker
Number Of Ingredients 14
Steps:
- Heat butter over medium heat until melted. Saute onion and celery until translucent, approximately 5 minutes.
- Transfer to slow cooker. Stir in broth and baking soda.
- Combine corn starch and water in a bowl, then add to slow cooker.
- Stir in sauerkraut, milk, and corned beef.
- Cover and cook on High 4-5 hours.
- Season with salt and pepper.
SLOW-COOKED SAVORY CHEESE SOUP
This creamy cheese soup is great at parties. Let guests serve themselves and choose from fun garnishes such as popcorn, croutons, green onions and bacon bits. -Ann Huseby, Lakeville, Minnesota
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours. , Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened. , Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings.
Nutrition Facts : Calories 256 calories, Fat 21g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 797mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
CREAMY REUBEN SOUP
I had a professor in college who loved Reuben sandwiches. When he got the flu, I came up with this creamy soup. He loved it! -Jay Davis, Knoxville, Tennessee
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 cups.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onion, celery and green pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat to low. Add the cream, corned beef, sauerkraut, salt and pepper; heat through (do not boil). Stir in cheese until melted.
Nutrition Facts : Calories 340 calories, Fat 26g fat (17g saturated fat), Cholesterol 105mg cholesterol, Sodium 783mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 14g protein.
REUBEN SOUP
When we're lucky (or have been good-I'm not certain which), this soup is served in the staff cafeteria at my high school, where I am a media specialist. The cooks have been making it for years, and it remains a favorite. -Mary Lindell, Sanford, Michigan
Provided by Taste of Home
Categories Lunch
Time 35m
Yield about 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired.
Nutrition Facts : Calories 393 calories, Fat 26g fat (15g saturated fat), Cholesterol 134mg cholesterol, Sodium 1174mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein.
CHEESY CROCK POT REUBEN SOUP
Cheesy Crock Pot Reuben Soup recipe 228
Categories Crockpot and Slow Cooker Soups Main Dish Cheese Corned Beef Winter
Time 5h
Yield 12
Number Of Ingredients 28
Steps:
- Chop onion and celery. Transfer to Crock-Pot. Stir in broth and baking soda. Combine cornstarch and water and add to Crock-Pot. Stir in sauerkraut, milk, and corned beef. Cover and cook on High 4 to 5 hours. Stir in cheese and cook 30 minutes. Season with salt and pepper. Serve. Garnish with croutons if desired.
Nutrition Facts :
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4.5/5 (340)Estimated Reading Time 2 minsServings 8Total Time 30 mins
- Heat olive oil in a large stock pot over medium-high heat and sauté onion and carrot until softened. 7-9 minutes.
- Add garlic and diced corned beef and cook for another 1-2 minutes, or until fragrant. Season with salt and pepper and oregano.
- Pour chicken stock into stock pot, then stir in sauerkraut. Bring to a boil, then reduce heat and let simmer for 20 minutes.
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- Melt the butter in a large pot over medium heat. Add the onions and saute until tender, about 5 minutes. Add the garlic and red pepper and saute another minute. Sprinkle with flour, stir to coat and continue stirring while the flour cooks with the onion for about 3 minutes.
- Add the broth and stir to scrape up any bits off the bottom of the pan. Add the beef, potatoes, sauerkraut, Worcestershire sauce, pickling spices, caraway seeds and bay leaves. Bring to a boil and then reduce to a simmer for about 12-15 minutes, just until the potatoes are tender.
- Remove from the heat and remove the bay leaves and any large pieces from the pickling spices. Stir in the cream. Taste and add salt and pepper as needed. Scoop into bowls and top with cheese. Serve with rye bread, if desired. Enjoy!
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