Sensational Skinny Reuben Soup: A Reuben Never Tasted So Good!
Ingredients
- 1½ cups onion, chopped
- 1½ cups celery, sliced
- 8 ounces lean deli pastrami chopped (2 cups), see shopping tips
- 1 tablespoon garlic clove, chopped
- ¼ cup cider vinegar
- 3 (14.5 oz) cans Swanson’s 50% reduced-sodium beef broth, about 6 cups
- ⅓ cup ketchup
- ⅓ cup spicy brown mustard or yellow mustard
- 2-3 tablespoons sweet pickle relish
- ½ teaspoon paprika
- 8 cups cabbage, shredded or chopped (~ 1 head)
- Black pepper, to taste
Instructions
- On a microwave-safe plate or bowl add onions, celery and cook for 3 minutes to soften.
- In a large nonstick pot or pan, add the chopped pastrami and saute over medium high heat, stirring often, for 1 minute. Add garlic and softened onions and celery. Continue to cook for 2 minutes, stir often. Add vinegar and deglaze the pot with vinegar; cook until nearly evaporated, about 1 minute.
- Stir in beef broth, ketchup, mustard, relish, paprika, cabbage and black pepper; bring to a boil. Reduce heat, cover and simmer for 15 minutes, until cabbage is crisp-tender.
Nutrition
Serving: 1.75cupsCalories: 189kcalCarbohydrates: 27gProtein: 18gFat: 3gSaturated Fat: 1gCholesterol: 20mgSodium: 1277mgFiber: 6gSugar: 2gBlue Smart Points: 5Green Smart Points: 5Plus Points: 5