Description
All your favorite salty and tangy flavors of a reuben sandwich without the carbs!
Ingredients
Scale
- 8 cups beef broth/stock (homemade, bouillon, or your favorite)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 Tablespoons butter
- 2 lbs corned beef, diced
- 1 lb (453 grams) sauerkraut (the stronger/tangier the better!)
- 1/2 teaspoon celery seeds
- 1 teaspoon coriander seeds
- 1 teaspoon dill seeds
- 1 tablespoon mustard seeds
To be added an hour before eating
- 2 cups heavy cream
- 8 oz shredded swiss cheese
For topping
- swiss cheese crisps
- thousand island dressing
Instructions
- Using 1 tablespoon butter, brown the onion in a medium pan over medium heat until translucent. Add the garlic and cook for another minute.
- In a slow-cooker, add the beef broth, corned beef, sauerkraut, seeds, onions, garlic, and remaining butter. (Feel free to put the seeds in a tea ball if you don’t want to eat them in the soup later. They all soften nicely though.)
- Cook on Low for 7 hours or High for 3.5 hours.
- An hour before serving, add the heavy whipping cream and swiss cheese.
- Serve topped with cheese crisps and thousand island as desired.
Notes
- Makes about 12, one cup servings.
- Macros per serving (without crisps or dressing): 343 Calories, 22.8g Protein, 1.3g net carbs (2.8g carbs – 1.5g fiber), 25.6g Fat (Actual values may vary depending on ingredients used.)
- Gluten-free: This is gluten-free!
- Vegetarian/Vegan: Since the corned beef is the main ingredient, I don’t think there’s a good vegetarian sub for this recipe.
Nutrition
- Serving Size: 1 cup
- Calories: 343
- Fat: 25.6
- Carbohydrates: 2.8g
- Fiber: 1.5g
- Protein: 22.8g