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Sensational Skinny Reuben Soup Recipe

by Skinny Kitchen with Nancy Fox

Ingredients

1½ cups yellow onion, chopped 1½ cups celery, sliced 8 ounces lean deli pastrami chopped (2 cups), see shopping tip 1 tablespoon garlic clove, chopped ¼ cup cider vinegar 3 (14.5 oz) cans Swansons 50% reduced-sodium beef broth, about 6 cups

⅓ cup ketchup ⅓ cup spicy brown mustard or yellow mustard 2-3 Tablespoons pickle relish ½ teaspoon smoked paprika or paprika 8 cups cabbage, shredded or chopped (~ 1 head) Black pepper, to taste

Directions

1. On a microwave-safe plate or bowl add onions, celery and cook for 3 minutes.
2. In a large nonstick pot or pan add the chopped pastrami and saute over medium high heat, stirring often, for 1 minute. Add garlic, 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.
3. Stir in beef broth, ketchup, mustard, relish, paprika, cabbage and pepper; bring to a boil. Reduce heat, cover and simmer for 15 minutes, until cabbage is crisp-tender.
4. Makes 5 main course servings (each serving about 1¾ cups)



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