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60 minutes
Prep: 30 minutes
Cook: 30 minutes
160 calories per serving view nutrition facts
12 servings
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| 1/4 | pound | bacon | diced fine |
| 1 | cup | onion | chopped |
| 1 | clove | garlic | minced |
| 16 | ounces | sauerkraut | 1 can |
| 6 | cups | chicken broth | |
| 2 | teaspoons | dry mustard | |
| 3 | cups | potatoes | cooked, diced |
| 1/2 | teaspoon | caraway seeds | |
| 2 | cups | corned beef | cooked, diced |
| 4 | slices | pumpernickel bread | |
| 1/4 | cup | butter | melted |
| 1/4 | cup | swiss cheese | grated |
Preheat oven to 400 degrees.
Fry the bacon in a soup kettle.
Add onions and garlic, sauté until tender.
Add sauerkraut, chicken stock, mustard, potatoes, caraway seeds and corned beef.
Heat through.
Cut bread into 1/2-inch squares, spread on a baking sheet, drizzle with butter and bake in oven for ten minutes or until crisp through.
Ladle soup into bowls, sprinkle with the pumpernickel croutons and top with one teaspoon grated Swiss cheese.
Makes 12 servings.
| % Daily Value* | |
| Total Fat 9.0g | 15% |
| Saturated Fat 4.0g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 675mg | 28% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.0g | |
| Protein 8.0g | 15% |
| Vitamin A | 3% | Vitamin C | 14% | |
| Calcium | 3% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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