This recipe takes a popular and classic sandwich and transforms it into a rich, creamy soup. My husband has been know to take down an entire slow cookers worth in a single day.
CHECK OUT A FEW OF MY OTHER FAVORITE LOW CARB SOUPS AND STEWS:
- Chicken Bacon Chowder
- Slow Cooker Kickin’ Chili
- Slow Cooker Clam Chowder with Bacon
- Beef Stroganoff Soup
- Buffalo Chicken Soup
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Creamy Reuben Soup
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: Makes 14 Servings 1x
Scale
Ingredients
- 1 medium onion, diced
- 2 ribs celery, diced
- 2 large cloves garlic, minced
- 3 tbsp butter
- 1 lb corned beef, chopped (I used pre-cooked corned beef from the deli counter)
- 4 cups beef stock
- 1 cup sauerkraut
- 1 tsp sea salt
- 1 tsp caraway seeds (I use this brand)
- ¾ tsp black pepper
- 2 cups heavy cream
- 1 ½ cup Swiss cheese, shredded
Instructions
- Heat slow cooker on high setting.
- To a large sauté pan, over low-medium heat, add onion, celery, garlic and butter. Sauté until soft and translucent. Transfer to slow cooker.
- To the slow cooker, add corned beef, beef stock, sauerkraut, sea salt, caraway seed and black pepper. Cover and cook on high for 4.5 hours.
- Add heavy cream and Swiss cheese and cook 1 additional hour.
Notes
Per Serving – Calories: 225 | Fat: 18.5g | Protein: 11.5g | Net Carbs: 4g
Nutrition
- Serving Size: 1 Cup
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
***Some links contained on this page are affiliate links and I may receive monetary compensation or other types of remunerations for any products purchased through these links***
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Lola says
My husband and I LOVED this one! I’ve been having it every day for lunch since Sunday and crave all morning until lunch.
My only thought on a change would be to not saute the onions and celery. I’ll give that a try next time to see if it changes the overall flavor. Oh and I also used a whole can of sauerkraut. YuM!
Robin says
This is Souper-delicious! Made it the first time exactly as directed but found it was too salty for OUR taste. The second time, left off the salt and it was perfect. Will be making this again and again.
Cinn Jenn says
Delicious! I couldn’t find caraway seeds at my store, so I added some dill weed. Probably not the same taste, but it worked. My husband likes to sprinkle sliced green onions (scallions) on top of his bowl of soup. Thanks for the recipe!
Christine says
This soup is amazing! I used less salt and added more sauerkraut and corned beef. I also used Half & Half instead of heavy cream. Thanks for sharing!
Bry says
Can you make this soup ahead and freeze it?
Peace Love and Low Carb says
Yes, you can. I would recommend reheating it on the stove top and adding a little cream when reheating.
Julee says
I love this! Made it yesterday. Made the house smell wonderful. I will say that I added some dried dill and some ground mustard to create that “thousand island dressing” flavor, and it really.made it spectacular. Great recipe. Thank you!
Peace Love and Low Carb says
Great idea. I will have to try that. Sounds delish!
Kirsten Dangler says
Hello! I will try this soup very soon!
Question, do you ever miss bread? How do you satisfy the craving?
Kirsten Dangler says
Please disregard my question about bread. I saw the bread portion of your website. DUH!
Erika Boyer says
I made this soup the week after St Patrick’s Day because I was tired of eating corned beef and cabbage and didn’t want to throw it away. I didn’t have any sauerkraut, but I sliced up the cabbage, carrots, and potatoes from the corned beef and used them instead. I didn’t add salt either and I used half and half instead of cream. It came out thick and chunky, I can’t believe how good it is. The caraway seed makes it taste just like a reuben on rye. I gave a jar of it away to friends and they love it too. I’ve probably shared this recipe 5 times this week. 🙂
Susanne says
Hi,
Thanks for the wonderful recipes. I had seen the recipe and was at the store, so I thought I would look it up to get the ingredients. It was almost impossible to find. I tried soups, no luck. I tried searching by ingredients sauerkraut and corned beef. No luck. I tried typing in Rueben soup, no luck. I finally found it by searching swiss cheese. Do you think you could make your search tab a little easier to use? Please don’t be offended, I LOVE your website and recipes, it’s just trying to find particular recipes can be difficult sometimes. Thanks for all you do.
Susanne
Peace Love and Low Carb says
Hi Susanne, Not sure what the issue is, perhaps it was a glitch? I just tried searching with all the keywords you just names and every one brought up the soup
Susanne says
it must be me. I swear all electronics hate me! Thanks again for the wonderful recipes.
Michelle says
I have made this soup a few times. I triple the recipe in a stock pot on the stove top because one batch isn’t enough. So good! Thank you.
Jdixon says
Anyone made this with chicken stock? I’m out of beef and can’t run to the store.
Kevin Bohnenberger says
What does everyone do with the Corned beef? Do you slice it or shred it? Smell good can’t wait to eat it.
★★★★
Kim McKoy says
I just made this with a corned pork shoulder, rather than corned beef, and followed the directions to the letter otherwise.
All I can say is wow, wow, wow!!! Oh so very good. Amazingly over the top deliciousness!
Thank you! This is a keeper recipe for my regular use going forward.
★★★★★
Laurie says
This was amazing! I am not a corned beef fan, so replaced with regular roast beef and it was phenomenal! I was transported back to my childhood as it tastes almost exactly like a Czech soup my grandmother used to make! That recipe is, unfortunately lost due to Alzheimer’s, so I thank you from the bottom of my heart. Too delicious for words. I may have to double the recipe next time so I can make leftovers last forever 🙂
LK says
So delicious. I have made as directed with both chicken and beef broth, and it’s delicious either way. I have added some sliced mushrooms in with the celery that I wanted to use up. I’ve also done as another suggested and added some ground mustard and dried dill to the seasonings. The flavor of this soup is delicious no matter which way you make it. I always make at least a double batch now because we love it so much!. Thank you for sharing.
★★★★★