Print

Crock Pot - Reuben Soup

If you like reuben sandwiches you're gonna love this soup. This one is especially good with cold sliced melon on the side.
Course Main Course
Servings 10 to 12
Author E. Marie - from a Rival Crock Pot Cookbook

Ingredients

  • 1 C chopped onion
  • 1 C chopped celery
  • 1/4 C butter
  • 2 C chicken broth
  • 1 t baking soda
  • 1/4 C cornstarch
  • 1/4 C water
  • 1 1/2 C sauerkraut rinsed & drained
  • 4 C milk
  • 4 C chopped, cooked corned beef
  • 2 C shredded Swiss cheese
  • Salt & Pepper to taste

Instructions

  1. Rye bread toasted, buttered, and cubed croutons, optional
  2. Add the onion & celery to the bottom of the Crock-Pot. Stir in broth & baking soda. Combine corn starch & water and add to pot. Stir in sauerkraut, milk, and corned beef. Cover and cook on High 4-5 hours. Stir in the cheese, cover & cook for 30 minutes. Season with salt & pepper. Serve in hot soup bowls – with the croutons on the side.