Crockpot Creamy Reuben Soup (133 calories per serving)

This lightened-up, creamy Reuben soup is my life. There’s just something about it that triggers a happy, peaceful memory. I just don’t know what the memory is. So I guess…technically…it isn’t really a memory at all. I think a memory, by definition, is something that someone actually has to remember.

Nevermind. Creamy Reuben soup is my life. I should have stopped there to begin with.

Here’s how I’ve lightened up an original Peace, Love & Low Carb recipe for a more calorie-friendly meal! Enjoy, my friends – this soup deserves to be savored.

Crockpot Creamy Reuben Soup



1 medium, diced onion
2 ribs diced celery
2 large cloves minced garlic
3 tbsp. light butter
1 lb. chopped corned beef (I used pre-cooked Boar’s Head corned beef from the deli counter)
32 oz. beef stock
1 cup sauerkraut
1 tsp. salt
1 tsp. caraway seeds
¾ tsp. black pepper
2 cups fat-free half and half
1 ½ cup shredded Swiss cheese

Directions:

Heat slow cooker on high setting. To a large sauté pan, over low-medium heat, add onion, celery, garlic and light butter. Sauté until soft and translucent. Transfer to heated slow cooker. To the slow cooker, add corned beef, beef stock, sauerkraut, salt, caraway seed and black pepper. Cover and cook on high for 4.5 hours. Add fat-free half and half and Swiss cheese. Cook 1 additional hour.

Nutrition Information (calculated using MFP Recipe Builder):

Servings: 14 (each serving is 1 cup)
Calories: 133
Carbs: 5 g
Fat: 7 g
Protein: 12 g