Reuben Soup

This delicious and hot soup makes for an easy and different St. Patrick’s Day dinner – or use your leftovers from your holiday and make this soup the next day!

Prep Time 10m | Cook Time 60m | Ingredients 11 | Serves 8


  • Prepare Corned Beef following Easy to Prepare Online Video, or Corned Beef Cooking Guide.
  • In a large saucepan over medium heat, melt butter.
  • Add onion and celery and cook until tender.
  • Slowly add flour while stirring constantly until smooth.
  • Gradually stir in water and bouillon, bring to a boil.
  • Reduce heat, simmer uncovered for 5 minutes.
  • Add corned beef, sauerkraut, half and half, and 1 cup of swiss cheese.
  • Cook for 30 minutes or until slightly thickened stirring frequently.
  • Ladle into 8, one cup, ovenproof bowls.
  • Top each with a slice of toast and 1/4 cup of swiss cheese.


  • 1/2 c. Onion, chopped
  • 1/4 c. Celery, chopped
  • 3 T. Butter
  • 1/4 c. Flour
  • 3 c. Water
  • 4 t. Beef bullion powder
  • 1/2 lb. cooked Grobbel’s corned beef, shredded
  • 1 c. Sauerkraut, drained
  • 3 c. Half and Half
  • 3 c. Swiss Cheese
  • 8 Rye or Pumpernickel slices, toasted and trimmed to fit bowls


Reuben Soup