Cheeseburger Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 lb. ground beef
- chopped broccoli
- optional add-ins:
- sauteed mushrooms
- shredded zucchini
- 1 large or 2 medium onions diced
- 3-4 stalks celery diced
- ~4 medium carrots diced
- 2 lbs. potatoes or turnips diced (~6 medium, unpeeled is fine)
- 2-4 cloves garlic minced or 1/4-1/2 tsp. garlic powder
- 1-2 tsp. salt to taste
- 1/8-1/2 sp.pepper to taste
- 2 c. home-cooked kidney or white beans (or 1 can) or cooked lentils
- 4 + c. beef or chicken stock (up to 8 cups)*
- 1/3 .tomato sauce or 2 tbs.tomato paste
- 1/2-1 tbs. honey or molasses optional
- 1/4 c. yellow mustard (prepared)
- 1-2 c. grated cheddar cheese (i prefer sharp)
- 2 c. cooked brown rice
- Carbohydrate 6.5380693441725 g
- Cholesterol 51.4071352666667 mg
- Fat 11.7034526573315 g
- Fiber 2.53860941031607 g
- Protein 16.80893505271 g
- Saturated Fat 4.47477990020232 g
- Serving Size 1 1 Serving (330g)
- Sodium 81.7141472178367 mg
- Sugar 3.99945993385643 g
- Trans Fat 1.89172047444995 g
- Calories 196 calories
Crush garlic and allow it to sit to activate its health benefits.In a large pot, brown beef over medium heat. Add onions and celery and cook until translucent.As you chop them, add the carrots and potatoes/turnips, then stir in the crushed garlic, salt and pepper. Cook 1-2 minutes, stirring often.Add the beans or lentils, stock, and tomato sauce/paste.Bring to a boil. Cover and simmer 10-15 minutes or until vegetables are soft.Stir in optional sweetener and mustard; taste to see if more salt is needed.Turn off the heat and stir in the cheese until it is melted. (It's okay to leave the heat on if you need to keep the soup warm to serve.)Serve with chopped dill pickles, cooked and crumbled bacon, additional shredded cheese, sour cream, and any other “burger†toppings you enjoy, like raw onion, green olives, mushrooms, avocado, etc.
