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Hearty Reuben Soup



  1. Bring beef and chicken broths, celery, onion and green pepper to a boil in a heavy saucepan; reduce heat. Simmer until the vegetables are tender, about 5 minutes.
  2. Dissolve the cornstarch in the milk. Stir into soup and simmer until soup thickens.
  3. Add corned beef and sauerkraut; heat through.
  4. Stir in cheese just until melted. Do not allow to boil; season with pepper.

Nutritional Information Per Serving:

Calories: 190
Fat: 4.5 grams
Saturated Fat: 4.5 grams
Fiber: 1 grams
Sodium: 500 miligrams
Cholesterol: 40 miligrams
Protein: 17 grams
Carbohydrates: 11 grams