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Reuben Soup

Ever considered bringing a delicious, hearty deli favorite sandwich to life in a soup? Enter corned beef and sauerkraut soup. With a medley of veggies, starchy potatoes and melty cheese, this Reuben Soup recipe is sure to become a family favorite.

Directions

Recipe Ingredients

  • 3 cups cubed (1-inch) pumpernickel or rye bread
  • 2 tablespoons butter, melted
  • 1/4 teaspoon caraway seed
  • Soup
  • 2 tablespoons butter
  • 1 large onion, chopped (1 cup)
  • 1 medium stalk celery, chopped (1/2 cup)
  • 1 teaspoon finely chopped garlic
  • 1 carton (32 oz) Progresso™ beef flavored broth (4 cups)
  • 5 small red potatoes, unpeeled, quartered (about 3 cups)
  • 1/2 lb cooked corned beef, cut into 2-inch strips (2 cups)
  • 1 cup refrigerated sauerkraut, drained
  • 1/2 teaspoon salt
  • Shredded Swiss cheese and Thousand Island dressing, if desired
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