Reuben in a Bowl Soup

2 T Olive Oil
1 yellow onion chopped
1/4 t Salt
1.5 cup Sauerkraut
1.5 t Caraway Seed
5 c Beef Broth - Swanson Low Sodium
8 oz Corned beef, chopped into bite-size pieces
3/4 c Sour Cream
OPTIONAL:
1/2 c Swiss cheese
4 slices marbled rye toasted and cut into small squares

Calories do not include cheese and rye bread

Heat oil in large pot over med-high heat.
Add onions and salt and cook, stirring often, until soft, about 8 minutes.
Add sauerkraut and caraway seed and cook, stirring, 1 to 2 min.
Add broth and increase heat to high; bring to boil.
Reduce heat to a simmer and stir in corned beef.
Simmer until corned beef is warmed through, about 10 min.
Turn off heat & stir in sour cream.
OPTIONAL: Ladle into bowls and serve with swiss cheese and/or toasted rye bread.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user ZENAHOME.