Canna-Reuben Soup

By cannabisqueen  ,

May 23, 2017

This hearty soup recipe is a meal in itself. It will satisfy the heartiest of appetites and leave you blissfully relaxed.

  • Prep: 15 mins
  • Cook: 1 hr


1/2 cup chopped onion

1/4 cup chopped celery

3 tablespoons canna-butter ( see our recipe)

1/4 cup all-purpose canna-flour ( see our recipe )

3 cups water

4 cubes beef bouillon

8 ounces shredded corned beef

1 cup sauerkraut, drained

3 cups half-and-half cream

3 cups shredded Swiss cheese

8 slices rye bread toasted


1Using a large saucepan cook the onions and celery in your canna-butter until tender and then stir in your canna-flour.

2Next you will want to slowly stir in the 3 cups of water and bouillon and bring mixture to a boil.

3Then just turn your heat to low and allow to simmer for about 5 minutes.

4Next you will want to stir in the corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for around 30 minutes or until slightly thickened.

5Now you can go and get your broiler preheated.

6Place the soup into 8 oven safe bowls and top each serving with a slice of bread (1 Slice per bowl, you can cut each slice into pieces or leave whole)

7Then sprinkle 1/4 cup of the cheese on top of the rye bread for each bowl.

8Place bowls in oven under broiler until the cheese melts and is lightly browned.

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