This soup takes all the Reuben flavors you love and combines them in a steaming hot bowl of soup, perfect for those chilly nights.
Ruben soup
Years ago, I came across a recipe for Reuben soup at Closet Cooking. I mentioned it to my husband at the time and he wouldn’t let me forget it.
His favorite sandwich of all time is a classic Reuben; Rye bread with corned beef, sauerkraut and melty Swiss cheese.
Winter soup idea that delivers on everything we love about Reuben sandwiches? You can’t resist this combination. Don’t skip the rye bread to serve with the soup, it gives the perfect finishing touch.
Creamy beetroot soup
When I first made this soup my husband and I really enjoyed it and my kids were less than impressed. But now? This soup disappears insanely fast every time I make it.
Luckily most of my boys love Reuben sandwiches and that has made this recipe a HUGE favorite for most of the family.
This soup has had a place in our regular winter menu change for over ten years.
Did you know that you can buy corned beef at most stores year-round? I didn’t until I wanted to make this soup and decided to check out the deli.
I’ve pickled my own in the past, but this time I was happy to just grab a ready-to-cook packet and toss it in the pot. Now that I’ve remembered how much I love corned beef, there’s a great breakfast skillet coming up in the near future too!
Beet Soup Ingredients
Don’t be intimidated by the length of this ingredient list. This recipe is very easy to make and all those ingredients? They make an incredible combination of flavors in a hearty bowl of soup.
- butter
- Onion
- Garlic
- red pepper flakes
- Flour
- chicken soup
- sauerkraut
- potatoes
- Worcester sauce
- Put in spices
- Caraway seeds
- bay leaves
- whipped cream
- kosher salt
- freshly ground black pepper
- Corned beef
- Swiss cheese
Reuben soup recipe
Melt the butter in a large saucepan over medium heat. Add the onions and sauté until soft, about 5 minutes.
Add the garlic and red pepper and sauté for another minute. Dust the onions with flour, stir to coat and continue to stir while the flour cooks with the onion, about 3 minutes.
Add the broth and stir to scrape any bits off the bottom of the pan. Add the potatoes, sauerkraut, Worcestershire sauce, pickles, cumin, and bay leaves.
Bring to a boil, then simmer until potatoes are tender, about 12-15 minutes. Remove from heat and discard bay leaves and any large chunks of pickled spices.
Stir in cream. Add the corned beef. Taste and add salt (only if needed) and pepper as needed. Pour into bowls and sprinkle with cheese. Serve with rye bread, if you like.
I’m making more corned beef every year now just so I can enjoy the leftovers for an extra day or two. I picked up three corned beef briskets from the grocery store the other day just to stash a few in the freezer for later this year.
I’ve saved the last two slices of that Baked Honey Mustard Corned Beef for my lunch tomorrow now, along with the last of the Colcannon. I look forward to it!
Crispy hot potatoes and cabbage are combined with bites of tender, salty corned beef to create the corned beef and cabbage hash of your dreams.
Tender, salty corned beef, bite-sized potato chunks, and shredded kale are combined in a hearty stew for a dinner that makes everyone in my family happy.
{originally posted 12/6/13 – recipe notes and photos updated 2/8/23}
