All the great tastes of a classic NYC Reuben sandwich, but in a soup. Hurst's 15 BEAN SOUP® is paired with slow cooked corned beef, sauerkraut, and 1000 Island sour cream to make an awesome dish.
1 hour 20 minutes
1 package HamBeens® 15 BEAN SOUP®
1 large onion, chopped
3 cloves garlic, chopped
1 lb. cooked corned beef, cubed
12 oz. sauerkraut
64 oz. beef broth
Swiss cheese (1 slice per serving)
1000-Island sour cream (recipe below)
Pour dry beans into a strainer. Rinse thoroughly and check for any stones or debris.
In a large bowl, soak beans in water for at least 4 hours, up to overnight. Discard any excess water after soaking.
Add beans, onion, garlic, corned beef, and beef broth to a large pot over medium-high heat and bring to a rolling boil. Reduce the heat to low and simmer for 60 minutes. Check beans for doneness.
When completely tender, add sauerkraut and Hurst’s seasoning packet. Continue to simmer for additional 15 minutes before serving.
Top with swiss cheese and sour cream. Enjoy!
1000-Island Sour Cream:
Combine and chill: 1 cup sour cream, 1/4 cup ketchup, and 2 tbsp. sweet pickle relish