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Slow Cooker Reuben Soup – vegetarian recipe
Stav Kogan

Slow Cooker Reuben Soup

This recipe transforms the nostalgic deli magic of a classic Reuben sandwich into a rich, soul-warming soup that's perfect for a chilly evening. Using a slow cooker, we meld these iconic ingredients into a velvety, satisfying meal that's both incredibly easy to make and impossibl
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 12 serving
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 1 1/2 cups (170g / 6 oz) Swiss cheese, shredded
  • 2 stalks celery, diced
  • 2 large cloves garlic, minced
  • 3 1/2 tablespoons (50g / 1.76 oz) butter
  • 1 teaspoon (6g / 0.21 oz) sea salt
  • 1 lb (450g) cooked corned beef, chopped
  • 1 medium onion, diced
  • 2 cups (475ml) heavy cream
  • 32 ounces (4 cups / 950ml) beef stock
  • 1 cup (235g / 8.3 oz) sauerkraut, drained and rinsed
  • 1 1/2 teaspoons (10 ml / 0.3 fl oz) caraway seeds
  • 3/4 teaspoon (20 ml / 0.7 fl oz) black pepper, freshly ground
  • For a richer flavor, briefly sear the chopped corned beef in the skillet after sautéing the vegetables before adding it to the slow cooker.
  • To create delicious rye croutons for garnish, cube day-old rye bread, toss with melted butter and a pinch of salt, and bake at 375°F (190°C) until golden and crisp.
  • Rinsing the sauerkraut before adding it to the soup helps control the saltiness and sourness. For a tangier soup, simply drain it without rinsing.
  • This soup thickens as it cools. When reheating leftovers, you may need to add a splash of beef stock or cream to reach your desired consistency.

Method
 

  1. Directions
  2. Melt the butter in a large skillet over medium heat.
  3. Add the diced onion, celery, and minced garlic.
  4. Sauté for 5-7 minutes, until the vegetables soften and the onion becomes translucent.
  5. Transfer the sautéed vegetables to the basin of a 6-quart or larger slow cooker.
  6. Add the chopped corned beef, beef stock, drained sauerkraut, caraway seeds, sea salt, and black pepper to the slow cooker.
  7. Stir gently to combine.
  8. Cover and cook on HIGH for 4-5 hours or on LOW for 6-8 hours, allowing the flavors to meld together beautifully. During the final hour of cooking, stir in the heavy cream and shredded Swiss cheese.
  9. Continue to cook, covered, until the cheese is fully melted and the soup is creamy and heated through.
  10. Taste and adjust seasoning if necessary.
  11. Serve hot, garnished with extra Swiss cheese or rye croutons, and enjoy!

Nutrition

Calories: 350kcalCarbohydrates: 6gProtein: 15gFat: 30g

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