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The Forever Guarantee

Saturdays With Barb: Reuben Soup

You’ve probably noticed we’ve done several soups lately. You can thank the weather for that. It’s probably because I’m getting older but I seem to dislike winter more and more every year. We’ve gone through blizzard-like conditions, below zero temperatures for days, terrible road conditions, and several inches, if not feet, of snow.

With St. Patrick’s Day upcoming and the likelihood that the weather will still be on the cold side, here’s a Rueben Soup to serve on St. Patrick’s Day or any day, for that matter. Soup is always a good choice when looking to have a warm and comforting meal. This one captures the deliciousness of corned beef and cabbage in a light creamy broth and is mixed with sautéed vegetables. Melting cheese into the soup at the end of cooking adds to its flavor. The recipe also calls for homemade croutons that are crisp on the outside and soft on the inside and provide the perfect finishing touch.

This was a hit with everyone here. There was a little left over and one member of the team reheated it for lunch today. He said it was just as good as when it was first made.

Reuben Soup

6 Servings
Print Recipe



  • 1/2 cup onion, chopped
  • 1/2 cup celery, diced (about 2 stalks)
  • 1/2 cup carrots, diced (1 large)
  • 3 tablespoons butter
  • 1 clove garlic, minced
  • 1 cup chicken stock
  • 1 cup beef broth
  • 1/2 teaspoon baking soda
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 cup sauerkraut, rinsed, drained and chopped
  • 2 cups half and half
  • 2 cups corned beef, chopped
  • 1/2 cup Swiss cheese, shredded
  • 1/2 cup Gruyere cheese, shredded
  • Salt and pepper to taste
  • Homemade rye croutons

Rye Croutons

  • Spray butter
  • 6 slices day old marbled rye, rye or pumpernickel bread
  • 1/4 cup melted butter
  • 1 clove garlic, minced
  • 2 teaspoons dried oregano
  • Sea salt


For the soup:

  1. Sauté onion, celery and carrots in butter until tender. Add minced garlic and cook 1-2 minutes more.
  2. Add chicken stock, beef broth and baking soda.
  3. In small bowl, combine cornstarch and water; add to pan.
  4. Bring to a boil and boil for 2 minutes, stirring occasionally.
  5. Reduce heat.
  6. Add sauerkraut, half and half, and corned beef.
  7. Simmer and stir 15 minutes.
  8. Add cheeses, heat until cheeses melt.
  9. Season to taste with salt and pepper.
  10. Garnish with rye croutons.

For the croutons:

  1. Heat oven to 375 degrees F. Spray a cookie sheet with spray butter or rub with butter to coat.
  2. Trim the crust on the bread or leave on, whatever your preference. Cut the bread into cubes.
  3. Mix the melted butter, garlic and oregano. Drizzle over the bread and toss.
  4. Bake for 5 minutes, turn cubes over. Continue this process every 5 minutes until bread is a golden brown (about 20 minutes).
  5. Remove from oven and sprinkle with sea salt. Cool and store in an air tight container. Use within one week.

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