Reuben Chowder - 15g Carbs, 2g Fiber
{This dish is high in sodium… try to cut back where you can…like
lower sodium broth, celery powder instead of celery salt… use
caution if on low sodium diet for heart health…
Take care, Gloria}
From: Taste of Home’s Weeknight Cooking Made Easy
This dish contains all of your favorite Reuben sandwich ingredients
in a delicious soup. If you don’t have bread, simply cut the Swiss
cheese into strips and place it on the broth.
Servings: 4
Category: Main Dish
Method: Broiled
Prep: 5 min.
Cook: 20 min.
Total: 25 min.
1 small onion, sliced
1 Tbsp vegetable oil
2 cans (14-1/2 oz each) vegetable broth
1 can (14-1/2 oz) beef broth
2 tsp prepared horseradish
1 tsp Worcestershire sauce
1/2 tsp ground mustard
1/4 tsp celery salt
5 oz deli corned beef, chopped
1 cup sauerkraut, rinsed and well drained
2 slices rye bread, cubed
4 slices Swiss cheese
In a small skillet, saute onion in oil until tender. Meanwhile, in
a large saucepan, bring the vegetable and beef broth to a boil;
stir in the horseradish, Worcestershire sauce, mustard and celery
salt. Add the corned beef, sauerkraut and onion. Reduce heat to
low; cover and simmer for 10 minutes.
Ladle soup into four ovenproof bowls; top with bread cubes and
Swiss cheese. Broil 3-4 in. from the heat for 2-3 minutes or until
cheese is melted.
Yield: 4 servings
Serving Size: 1 1/2 cups
Nutritional Analysis:
263 Calories, 15g Fat (7g Saturated Fat), 50mg Cholesterol,
2,207mg Sodium, 15g Carbs, 2g Fiber, 18g Protein