PUMPERNICKEL CROUTONS RECIPES

Name: Reuben Soup
Prep time: 20 min
Total time: 55 min
Yield: 8
Ingredients: 3 cups cubed (1-inch) pumpernickel or rye bread; 2 tablespoons butter, melted; 1/4 teaspoon caraway seed; 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

REUBEN SOUP RECIPE - BETTYCROCKER.COM - FOOD, COOKING RECIPES

Reuben Soup Recipe - BettyCrocker.com - Food, Cooking Recipes image

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. Get ready to impress, because the crunchy croutons and finishing drizzle of Thousand Island dressing make this the very best Reuben Soup recipe around.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 13

Ingredients

3 cups cubed (1-inch) pumpernickel or rye bread
2 tablespoons butter, melted
1/4 teaspoon caraway seed
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

Steps:

Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 12 to 15 minutes, stirring occasionally, until golden brown and crispy. Set aside.
Meanwhile, in 5-quart Dutch oven, melt 2 tablespoons butter over medium-high heat. Add onion, celery and garlic. Cook 2 to 3 minutes or until vegetables are softened. Stir in beef broth and potatoes. Heat to boiling; reduce heat. Cover; simmer about 15 minutes or until potatoes are tender when pierced with fork. Stir in corned beef, sauerkraut and salt. Cook 3 to 5 minutes, stirring occasionally, until heated through.
Serve soup topped with croutons and Swiss cheese. Drizzle with Thousand Island dressing.

Nutrition Facts : Calories 230 , CarbohydrateContent 22 g, CholesterolContent 45 mg, FatContent 1 1/2 , FiberContent 3 g, ProteinContent 8 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 1190 mg, SugarContent 3 g, TransFatContent 0 g

REUBEN SOUP RECIPE - BETTYCROCKER.COM - FOOD, COO…

Reuben Soup Recipe - BettyCrocker.com - Food, Coo… image

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. Get ready to impress, because the crunchy croutons and finishing drizzle of Thousand Island dressing make this the very best Reuben Soup recipe around.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 13

Ingredients

3 cups cubed (1-inch) pumpernickel or rye bread
2 tablespoons butter, melted
1/4 teaspoon caraway seed
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

Steps:

Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 12 to 15 minutes, stirring occasionally, until golden brown and crispy. Set aside.
Meanwhile, in 5-quart Dutch oven, melt 2 tablespoons butter over medium-high heat. Add onion, celery and garlic. Cook 2 to 3 minutes or until vegetables are softened. Stir in beef broth and potatoes. Heat to boiling; reduce heat. Cover; simmer about 15 minutes or until potatoes are tender when pierced with fork. Stir in corned beef, sauerkraut and salt. Cook 3 to 5 minutes, stirring occasionally, until heated through.
Serve soup topped with croutons and Swiss cheese. Drizzle with Thousand Island dressing.

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