Low-Carb/Keto Slow Cooker Reuben Soup

• Gluten free

• Meat

  • 2 lbs Corned beef

• Produce

  • 3 cloves Garlic
  • 1 Onion, medium

• Canned Goods

  • 8 cups Beef broth/stock, homemade
  • 1 lb Sauerkraut

• Condiments

  • 1 Thousand island dressing

• Baking & Spices

  • 1/2 tsp Celery seeds
  • 1 tsp Coriander seeds
  • 1 tsp Dill seeds
  • 1 tbsp Mustard seeds

• Dairy

  • 2 tbsp Butter
  • 2 cups Heavy cream
  • 8 oz Swiss cheese
  • 1 Swiss cheese, crisps

Found on sustainingthepowers.com

Description

Ingredients

• 8 cups beef broth/stock (homemade, bouillon, or your favorite)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 Tablespoons butter
• 2 lbs corned beef, diced
• 1 lb (453 grams) sauerkraut (the stronger/tangier the better!)
• 1/2 teaspoon celery seeds
• 1 teaspoon coriander seeds
• 1 teaspoon dill seeds
• 1 tablespoon mustard seeds
• 2 cups heavy cream
• 8 oz shredded swiss cheese
• swiss cheese crisps
• thousand island dressing

Directions

• Using 1 tablespoon butter, brown the onion in a medium pan over medium heat until translucent. Add the garlic and cook for another minute. In a slow-cooker, add the beef broth, corned beef, sauerkraut, seeds, onions, garlic, and remaining butter. (Feel free to put the seeds in a tea ball if you dont want to eat them in the soup later. They all soften nicely though.) Cook on Low for 7 hours or High for 3.5 hours. An hour before serving, add the heavy whipping cream and swiss cheese. Serve topped with cheese crisps and thousand island as desired.