📋 Healthy Reuben Soup Recipe
This Healthy Reuben soup is like a delicious Reuben sandwich in soup form! Using corned beef deli meat and grated swiss cheese, as well as milk and Greek yogurt instead of cream, it's an easy, lighter and scrumptious soup that's perfect for St. Patrick's day, but delicious any time of the year.
Servings 6
Calories 470kcal
Ingredients
- 1 medium onion. chopped
- 3 tablespoon unsalted butter
- 3 cups beef broth
- 3 cups milk * I use 1% milk
- 350 g lean corned beef (deli meat) chopped *or use leftover corned beef
- 1 cup drained sauerkraut chopped
- 1.5 teaspoon caraway seeds
- 1 teaspoon hot mustard
- ¾ cup Greek yogurt (0% non-fat)
- 3 teaspoon dry mustard/ mustard powder
- 2 cups shredded Swiss cheese
- ¾ cup all-purpose flour
- 6 tablespoon olive oil
Instructions
- Over medium heat, sauté onion in butter until tender.
- Add beef stock.
- Bring to a boil, reduce heat to low simmer for 5 minutes.
- Stir in chopped corned beef, drained and chopped sauerkraut, caraway, mustards, Greek yogurt, milk, and shredded Swiss cheese. *Shred Swiss cheese on fine shredding for best results
- Cook and stir on medium- low until cheese is melty, but not completely melted (about 10 minutes) .
- Mix oil and flour together to make roux and add to pot.
- Cook on medium low, whisking constantly until mixture thickens and cheese is melted. *It's really important that you whisk constantly until the cheese is melted and the ingredients are fully incorporated. Remove from heat.
- Serve with rye bread, crackers or croutons. It also goes well with dill pickles on the side. Garnish with additional caraway seeds, if desired.
- *If you need to keep it warm, keep it on low in a slow cooker
Notes
Recipe Tips:
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- Thinner Soup: You can add less roux (oil and flour) depending on how thick you like your soup (you don't have to add it all if you prefer your soup thinner.)
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- Cheese Melting: Use freshly shredded Swiss cheese instead of pre-shredded, as pre-shredded cheese contains anti-caking agents that can affect smooth melting.
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- Sauerkraut Prep: If your sauerkraut is too tangy, rinse it briefly under cold
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- Corned Beef Choices: If using fresh leftover corned beef instead of deli meat, dice it into small, bite-sized pieces for a more even texture in the soup.
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- Roux Incorporation: Make sure the roux (oil and flour mixture) is smooth before adding it to the soup to avoid lumps. Whisking constantly is key!
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- Thickening Options: If you prefer a gluten-free version, use cornstarch instead of flour for thickening. Mix 2 tablespoons of cornstarch with 4 tablespoons of cold water and stir it in gradually.
Nutrition
Serving: 1.33cups | Calories: 470kcal | Carbohydrates: 25g | Protein: 35g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1159mg | Potassium: 429mg | Fiber: 2g | Sugar: 8g | Vitamin A: 469IU | Vitamin C: 5mg | Calcium: 575mg | Iron: 3mg
