Try this Cream of Ruben Soup recipe, or contribute your own.
Suggest a better descriptionCombine beef and chicken stock, celery, onion and green pepper in large saucepan and bring to boil over high heat. Reduce heat and simmer until vegetables are crispy tender, about 5 minutes. Add dissolved cornstarch and continue cooking until soup thickens. Remove from heat and stir in corned beef, Swiss cheese and sauerkraut, blending well. Melt butter in large double boiler over medium heat. Stir in half and half. Add soup and blend until smooth. Heat through, but do not boil. Garnish with chives.
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Serving Size: 1 Serving (2305g) | ||
Recipe Makes: 1 | ||
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Calories: 2729 | ||
Calories from Fat: 2023 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 224.8g | 300 % | |
Saturated Fat 129.4g | 647 % | |
Monounsaturated Fat 69.9g | ||
Polyunsanturated Fat 8.8g | ||
Cholesterol 709.2mg | 218 % | |
Sodium 5253.7mg | 181 % | |
Potassium 3587.3mg | 94 % | |
Total Carbohydrate 75g | 22 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 72.5g | ||
Protein 108.8g | 155 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2729
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