Reuben Soup
Submitted by: Sheila Rae
If you like reuben sandwiches, you'll love this soup with sauerkraut, corned beef, noodles and Swiss cheese melted on top.
Ingredients
- 1 gallon vegetable stock
- 2 cups sauerkraut
- 10 ounce package wide egg noodles, cooked and cooled
- 16 ounces corned beef, chopped
- 3/4 cup thousand island dressing
- 2 tomatoes, chopped
- 2 cups Swiss cheese, shredded
- 1 package rye crackers, or toast rye bread
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Method
In a large stock pot place stock, noodles, sauerkraut, corned beef, dressing, tomatoes and bring to a boil. Ladle into oven safe soup bowls and top with cheese, broil for 3 minutes or until cheese is melted. Serve with crackers or toast.
Notes: This is a wonderful take on the famous Reuben sandwich. If you have people who do not care for sauerkraut. Just blend it with some of the vegetable stock before assembling the soup.
Number of Servings: 16
Submitted by: Sheila Rae ( See all of Sheila Rae Recipes )
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