We love a delicious Reuben sandwich just as much anyone. This soup has all of the flavors of a Reuben without the carbs!
Prep Time: 10 minutes
Cooking Time: 8 hours
2 pounds of corned beef with seasonings packets*
8 cups beef broth
1 medium yellow onion, peeled & diced
3 garlic cloves, peeled & minced
2 teaspoons sea salt
1 teaspoon black pepper
2 cups heavy cream
1 cup sauerkraut (we used a cabbage & carrot kraut)
Freshly minced parsley
1 cup thousand island dressing
12 (1)-ounce slices of Swiss cheese
*To make your own seasoning if you don’t have a packet:
1 tablespoon mustard seeds
1 teaspoon dill seeds
1 teaspoon celery seeds
1 teaspoon coriander seeds
Unwrap the corned beef and rinse very well in the sink.
Set out your slow-cooker and place the corned beef in the center of the insert. Pour beef broth over and all around the beef.
Add onion and garlic to the slow-cooker.
Season with the seasonings packet the beef came packaged in (or mix your own seasonings), sea salt and black pepper.
Place the lid on the slow-cooker and set to low heat and cook for 8 hours.
About 15 minutes before the soup is ready, preheat your oven to 400 degrees Fahrenheit.
Prepare your cheese chips by placing each slice of Swiss cheese on a baking tray lined with parchment paper and bake until the cheese is melted and bubbly, about 5-7 minutes. Remove from the oven and allow to cool until they are solid and pliable and easy to pick up and fold in half to use as a garnish in the soup.
When the soup is done slow-cooking, open the slow-cooker lid and carefully shred the corned beef with two large forks.
Pour heavy cream in the soup and stir very well.
Serve between 12, garnishing with a spoonful of sauerkraut and thousand island dressing, a cheese chip and fresh parsley and store any leftovers in the fridge for up to 5 days. You can also freeze this soup in a sealed plastic bag or container for up to 6 months.
Net Carbs: 12