Total Time
Prep 20 mins
Cook 15 mins

This is a unique soup that everyone enjoys. My husband looks forward to this on lunch on cold days.

Ingredients Nutrition


  1. In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired.


Most Helpful

Ok, it doesn't really taste like a reuben, but it IS awesome! What a great way to use leftover corned beef! I used fat free half and half. I garnished with croutons and caraway seeds. Yummy! Thanx!

*Parsley* March 11, 2009

This soup was awesome! I had made corned beef with red potatoes in the crock-pot the day before, so I put the leftover potatoes in the soup. It was good!

summer872 March 14, 2011

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