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Reuben Soup #1

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Submitted by Peggysue

YIELD

12 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

¼ 113.4
POUND G BACON
diced fine
1 237
CUP ML ONIONS
chopped
1 1
CLOVE CLOVE GARLIC
minced
16 462.4
OUNCES ML/G SAUERKRAUT
drained
6 1.4
CUPS L CHICKEN BROTH
2 1E+1
TEASPOONS ML DRY MUSTARD
3 7.1E+2
CUPS ML POTATOES
cooked, diced
½ 2.5
TEASPOON ML CARAWAY SEEDS
2 473
CUPS ML CORNED BEEF
diced *
4 4
SLICES SLICES PUMPERNICKEL BREAD *
¼ 59
CUP ML BUTTER
melted
¼ 59
CUP ML SWISS CHEESE
grated

Directions

Preheat oven to 400℉ (200℃).

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 ½-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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 209g (7.4 oz)
Amount per Serving
Calories 169 54% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 679mg 28%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 16g
Vitamin A 3% Vitamin C 14%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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