Name: Creamy Reuben Soup
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Ingredients: 1 medium onion, diced; 2 ribs celery, diced; 2 large cloves garlic, minced; 3 tablespoons butter; 1 pound corned beef, chopped; 4 cups beef stock; 1 cup sauerkraut; 1 teaspoon sea salt, more to taste; 1 teaspoon caraway seeds (I use this brand); ¾ teaspoons black pepper; 2 cups heavy cream; 1 ½ cups Swiss cheese, shredded

Ingredients

Scale

1 medium onion, diced
2 ribs celery, diced
2 large cloves garlic, minced
3 tablespoons butter
1 pound corned beef, chopped
4 cups beef stock
1 cup sauerkraut
1 teaspoon sea salt, more to taste
1 teaspoon caraway seeds (I use this brand)
¾ teaspoons black pepper
2 cups heavy cream
1 ½ cups Swiss cheese, shredded

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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

net carbs per serving: 2.1g

Prep Time: 20 minutes
Cook Time: 6 hours

Nutrition

Serving Size: 1 Cup
Calories: 280
Fat: 25.1g
Carbohydrates: 2.8g
Fiber: 0.6g
Protein: 10.4g