This one-pot reuben soup is one of the weirdest concoctions that is surprisingly delicious. It is basically a decomposed Reuben sandwich in soup form, swapping out the corned beef for delicious beans. See what I mean about weird? But weird is good, and this is more than good. Even my kids devour it. This reuben soup has become one of our favorite meals that I look forward to enjoying when the weather turns cold. Plus, as far as vegetarian brothy beans go, this soup packs a lot of flavor. I mean a lot. It has a punchy sour kick from the sauerkraut and dijon mustard, balanced by the creamy beans. Yum!

Not Spicy Peppers

Although this soup has Aleppo peppers, it is not spicy. Aleppo peppers are very mild and have an earthy, but almost sweet flavor. Some people say they have a raisin or pomegranate tanginess. Think more like paprika pepper, flavorful but not spicy. I love cooking with Aleppo peppers; they add such a wonderful, unique flavor and can be enjoyed by everyone since they are so mild. If you don’t have ground Aleppo pepper you can swap for paprika. I promise, it will still be delish!

Sauerkraut Cheats

If you’re fresh out of sauerkraut, you can whip up a quick kraut using fresh green cabbage, vinegar, salt, and pepper. I try to do this before I start making the soup to give the cabbage as much time as possible to “pickle”. To make quick kraut, slice the green cabbage into fine shreds and add to a mixing bowl. Pour about a cup of vinegar over the cabbage and add a dash of salt and pepper. Stir about every 5 minutes to make sure all the cabbage has a chance to soak in the vinegar. Before adding to the soup strain the cabbage. I do prefer a naturally fermented sauerkraut in this recipe. My favorite is using homemade sauerkraut, but that obvious takes time. This quick kraut vinegar method combined with the dijon mustard can sometimes be a little much in the sopu, but it does work great in a pinch if you don’t have homemade or store bought sauerkraut on hand. The key is to make sure to strain the pickled cabbage well.

How to Make One-Pot Reuben Soup

This easy weeknight soup is a healthy meal that can be made in less than 30 minutes. To start, add the olive oil and chopped onion to a soup pot. Cook on medium-high for about 8 minutes, stirring regularly, until the onion is translucent and starts to caramelize. Then add the minced garlic and Aleppo pepper, cook for an additional 2 minutes. Next add the crushed tomatoes, vegetable broth, water, and beans. Cook for another 10 minutes. Lastly add the chopped kale and sauerkraut and you’re ready to eat! Serve with shredded cheddar cheese and toasted sourdough bread smeared with dijon mustard. My favorite cheddar for this soup is Kerrygold Dubliner. You can easily make this soup vegan by swapping for a vegan cheese or skip the cheese altogether.

Soup-er Dipping Soup

I love to dip a really good bread into a warm bowl of savory soup. I would say it’s right up there with enjoying a cup of coffee in the morning. I love the fragrant smell of soup—the sautéed onions, garlic—coupled with the warm steam. Each toasty slurp literally warms your soul. It is the perfect winter bliss. The kids are waiting for the pond to ice over to go ice skating, I am looking forward to warming up with a bowl of hot soup. My favorite bread for this soup is homemade sourdough. If using store bought I go full on traditional reuben style and find a marble rye. Any dense crusty bread works deliciously.

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