This soup takes all of the Reuben flavors you love and combines them in a steaming hot bowl of soup, perfect for these chilly nights.

Reuben Soup

Years ago, I ran across a recipe for Reuben Soup over at Closet Cooking. I mentioned it to my husband at the time and he did not let me forget it.

His all-time favorite sandwich is a classic Reuben; rye bread piled high with corned beef, sauerkraut, and melting Swiss cheese.

The idea of a soup for winter that delivers everything we love about Reuben sandwiches? There is no resisting that combination. Don’t skip the rye bread for serving with the soup, it adds the perfect final touch.

Creamy Reuben Soup

The first time I made this soup, my husband and I really enjoyed it and my kids were less than impressed. But now? This soup disappears crazy fast every time I make it.

Fortunately, most of my boys have grown to love Reuben sandwiches and that’s made this recipe a HUGE favorite for most of the family.

This soup has had a place in our regular winter menu rotation for over ten years now.

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Baked corned beef with honey mustard glaze turns out moist and juicy with a sticky sweet glaze on top that no one can resist.

For as long as I can remember, my family has enjoyed a traditional corned beef and cabbage dinner on St. Patrick’s day. However, a while back, this recipe for baked corned beef in the oven caught my eye and I saved the recipe to try.

Baked Corned Beef in the Oven

Oven baked corned beef turns out tender and juicy every time I make it. There were six of us together for this meal the first time I made it and every single person requested seconds. Even my rarely-excited-about-meat child all said that they “loved” this corned beef.

Unfortunately, there weren’t enough for seconds for everyone, but I learned my lesson. If you’re able to fill the freezer with a couple of extra roasts whenever corned beef goes on sale – do it.

The first time I tried this baked corned beef in the oven, I knew right away that it would be making an appearance at our St. Patrick’s Day dinners for years to come. As it turns out, I keep corned beef stashed in the freezer now, just to make this recipe whenever the craving hits.

Our favorite way to enjoy this corned beef is alongside a generous serving of Irish Colcannon for a complete meal. Don’t forget to reserve a bit of the glaze for a dipping sauce.

Honey Mustard Corned Beef

I’ve always enjoyed corned beef but it’s never been the kind of meal I dream of at night. When first I tasted this corned beef with honey mustard glaze caramelized over it, it completely knocked my socks off.

The very simple glaze of honey and coarse-grain mustard added a beautiful sweetness and subtle tang to the salted meat. The flavor combination of the glaze with the cured meat hit all the right notes for me.

A little brown sugar sprinkled over the top before baking ties all the different elements of the recipe together.

While the honey mustard flavor might not be strictly traditional as far as Irish recipes go, I think it preserves the familiarity of corned beef while making it even tastier. That’s a win in my book.

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Slow cooker corned beef brisket is so good, you’ll be making it far more often than once a year.

Is there anything better than coming home to the smell of a meal that’s simmering in the crock-pot? Making corned beef in the slow cooker is so easy it practically makes itself.

Slow Cooker Corned Beef Brisket

Perfectly moist, sliceable or shreddable, slow cooker corned beef brisket is possible with just a few minutes of effort. All you have to do is place the corned beef in the crockpot, sprinkle it with seasonings and add a bit of water.

Then, just turn on the crockpot and wait. Cooking at low temperature for 8 hours yields the most tender, pull-apart forkfuls of corned beef you could hope for.

It’s great in this recipe, and you’ll find a use for the leftovers in many others.

Not sure how to cook corned beef in the slow cooker? There’s no reason to be intimidated. Cooking corned beef brisket doesn’t get any simpler than this crock-pot method!

The tender texture and meaty flavor of corned beef was always a treat for us as kids and it still feels like a special meal to me.

We like to eat our corned beef with Colcannon or roasted potatoes. If you’re lucky enough to have leftover corned beef, you’ll want to set some aside for a classic Reuben sandwich. <

Made with ground beef, rice, and all the traditional flavors of cabbage rolls this fragrant cabbage roll soup is as cozy as it gets.

Stuffed Cabbage Soup

Cabbage rolls have been a long-time part of my frequently made recipe rotation. There is just something comforting about the flavors in these recipes.

Over the years, our recipe has evolved to be a less labor-intense layered cabbage roll casserole. These Unstuffed Cabbage Rolls deliver a quick skillet meal too, when I don’t have time or motivation for much more than that.

Given my love of soups in cooler weather turning cabbage rolls into soup just made so much sense. And boy am I glad I did!

It doesn’t get much better than a simmering pot of soup on a cold day. Or delivering soup to a friend when they have been under the weather.

Body and soul-warming soup is definitely a love language for me. I enjoy the feeling it brings of slowing down to pause and enjoy a meal as you blow on a steaming hot spoon full of delicious flavor.

What gives cabbage rolls their distinct flavor to me is that splash of vinegar and just a touch of sugar and this recipe for cabbage roll soup is much the same.

Cabbage rolls taste distinctly different without those two ingredients. Those two tiny little things are not to be skipped.

How to Make Cabbage Roll Soup

To avoid having to drain the ground beef, I often use a 90/10 blend. There will be minimal to no grease left behind.

The reason that I don’t drain the ground beef in cabbage roll soup is because, as the beef browns, I like to add my seasonings to really allow them to season the beef.

When the beef is almost done, add your o

Tender pieces of flank steak are simmered in their own juices creating a rich and super flavorful broth to create the Carne en su Jugo recipe (a.k.a. Meat in its Juices) that my family loves so much.

Right at the end of the cooking time, pinto beans are stirred into the pot and then this deliciousness is scooped into bowls and topped with bacon, onion, cilantro and plenty of lime.

Here we are almost to Valentine’s Day, also known as my 22nd wedding anniversary, and there is quite literally no better way to say “I love you” to my house full of boys than to hand them a fragrant bowl of Carne en su Jugo.

A bowl literally full of “meat in its juices?” That’s a guaranteed win around here.

Our friends Mel and Jon invited us over to their house for dinner a few weeks ago and Mel was awesome enough to make this for us. My kids went crazy over it.

There wasn’t a drop left in the pot after dinner and on the way home, ALL of my guys asked when we could make it again.

Carne en su Jugo

Mel and Jon worked as missionaries in Guadalajara for several years and Carne en su Jugo is a local favorite in that region of Mexico.

Mel was kind enough to share her recipe with me and I made it immediately.

I’ve tweaked it just a bit to match my family’s tastes: we like a little heat with our recipes, so I upped the serranos to 3. Feel free to only use 1 pepper if you’d like to avoid the heat.

That said, there might be little or no heat with three peppers. It really depends on how hot the available peppers are.

Also, because this is a HUGE favorite with my guys, I typically double the recipe when I make this.

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