Reuben Soup

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I have to admit, I love deli sandwiches and wraps. They are my favorite way to have lunch.

This time of year, I don't eat as many sandwiches and colder items since it is already so cold outside. But sometimes I will take my favorite meals and turn them into soups. This reuben soup is one example. You get all the same flavor of a reuben sandwhich but in a nutrient dense bone broth.

Many of the ingredients that I used in this recipe I prepared from scratch ahead of time including the sourdough rye bread, mayo, and sauerkraut. I prefer to do this to avoid the additives in store-bought products. However, you will find most of these items at your local grocery store.

Some soup recipes will have a strong savory flavor, like beef stew, but that is not the case here. This soup completely tastes like a sandwich and I could almost have a juicy dill pickle with it!

What about you, do you prefer a meatier flavor or something more mild?

What You Will Need

2 tbsp butter

½ medium yellow onion diced

2 cloves garlic minced

4 cups bone broth

1½ tbsp Worcestershire sauce

½ cup mayonnaise

½ cup cream

1½ tsp salt

2 tsp paprika

1 tbsp horseradish

¼ cup arrowroot starch

½ lb corned beef thinly sliced and cut into 1 cm strips

1 small loaf rye bread (or sourdough rye) cubed

2 cups swiss cheese shredded

1 cup raw sauerkraut

How to Make Reuben Soup

In a stock pot or dutch oven, sauté the onion and garlic in butter until the onion is translucent.

Then add in the bone broth and deglaze the pot. This will enhance the flavor of your broth.

Add in the Worcestershire sauce, mayo, cream, salt, paprika, and horseradish. Stir until well blended.

Next, slowly sprinkle in the arrowroot starch while stirring to reduce clumping. You will need to add between 2 tablespoons to a ¼ cup to get the broth to thicken.

Once the soup has thickened, let it simmer for five minutes for the flavors to incorporate.

Add the corned beef and stir.

Serve the soup into bowls and crumble rye bread, sauerkraut, and swiss cheese on top.

I would recommend letting the soup cool down for ten minutes before adding the toppings. This prevents the sauerkraut from getting too hot (which destroys the healthy probiotics!).

If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram @keepingitholistic! For more scratch-made recipes and natural living tips, subscribe to my newsletter and follow me on YouTube and Instagram!

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