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Reuben Soup

Bowl of vegetarian Reuben soup with great norther beans and sourdough bread
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A delicious vegetarian brothy bean soup, perfect for dipping toasty bread into. Bold, punchy flavors, loaded with veggies—this reuben soup recipe is a tasty family meal. Ready in under 30 minutes, this is a warm and hearty weeknight dinner.

  • Author: Erica
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 6-8 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Healthy
  • Diet: Vegetarian

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground Aleppo pepper
  • 14oz can of crushed tomatoes or tomato sauce
  • 32oz vegetable broth
  • 3 cups water
  • 2-14oz can of great northern beans or cannellini beans
  • 1 cup sauerkraut
  • 6 stalks of dinosaur kale
  • 6-8 slices of sourdough bread
  • dijon mustard
Optional Toppings:
  • Shredded sharp cheddar (Dubliners)

Instructions

  1. Add the olive oil to a large soup pot and turn the heat on high. Once warmed up, add the chopped onion. Cook the onion on medium-high until translucent and they begin to caramelize, about 8 minutes. Stir regularly to avoid burning.
  2. Add the minced garlic and ground Aleppo pepper to the soup pot and cook for another 2 minutes.
  3. Add the crushed tomatoes, vegetable broth, water, and beans to the soup pot. Turn the heat up to high and cook for another 10 minutes.
  4. Turn off the heat and add the kale and sauerkraut to the soup pot.
  5. Ready to enjoy! Serve with shredded cheddar on top and toasted sourdough with dijon mustard on the side.

Find it online: https://bowlofyum.com/2025/09/one-pot-reuben-soup/