Reuben Noodle Soup
1 cup yellow onion, diced
½ cup carrots, diced
½ cup celery, diced
1 14-oz can Frank’s Kraut, plus its juice
1 tablespoon caraway seeds
½ pound corned beef, diced
½ pound wheat egg noodles
2 quarts beef stock
Swiss cheese, (optional)
- In a large pot, coat vegetables, kraut, and caraway seeds with about 2 tablespoons of olive oil and cook over medium heat until carrots have softened and onions are translucent.
- Add corned beef and brown.
- Add beef stock and bring to boil. Add egg noodles.
- Reduce to a simmer and cook until noodles are tender and flavors have melded together. Add salt and pepper to taste.
Place soup in oven-safe bowls and top with swiss cheese. Place under broiler until melted and bubbly