I made Reuben Soup using my home canned corned beef. DELICIOUS! If you pressure can your meat to make shelf stable, this is a great recipe for the corned beef. Full recipe below.
Enjoy.
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Making REUBEN SOUP from Home Canned Corned Beef
INGREDIENTS:
1 pd. or 1 pint of canned corned beef
5 cups chicken broth
1 - 16oz can of sauerkraut
1 diced medium onion
2 stalks diced celery
1 small diced carrot
4+ oz. grated Swiss cheese
4+ oz. grated Gouda cheese
1/4 cup sour cream
2 Tbsp. butter
2 Tbsp. flour
1-2 cloves minced garlic
salt and black pepper
Croutons:
4 slices of Rye or Pumpernickel bread - cubed
2 Tbsp. olive oil
pinch salt and black pepper
*Mix well. Spread out on parchment lined pan. Bake at 350 degrees for 20-30 minutes.
Turn/stir a couple times during baking.
In a soup pot on medium heat add butter, onions, celery and carrots.
Cook and stir for 2-3 minutes.
Add salt, black pepper and minced garlic.
Cook and stir for 1 minute.
Add flour and stir to incorporate.
Add chicken broth. Turn heat up to bring to simmer and cook 5 minutes.
Add sauerkraut and corned beef with broth. Stir and bring back to simmer
and cook for 2-3 minutes.
Turn heat off. Stir in sour cream.
Gradually add and stir in cheese until melted.
Serve with cheese and croutons on top.
Enjoy.
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