Cheeseburger Soup
Introduction
A hearty, healthier take on an iconic American meal.
Ingredients
8 ounces extra lean ground beef (95/5 or higher)
2 teaspoons canola oil
1 large onion, diced
3 large carrots, diced
2 ribs celery, diced
1/2 teaspoon paprika
1/2 teaspoon black pepper
pinch cayenne pepper
1 tablespoon whole wheat flour
4 cups homemade chicken stock (or no-sodium stock)
1 baking potato, peeled and diced
3/4 cup shredded reduced-fat sharp Cheddar cheese
1/4 cup reduced-fat evaporated milk
1/4 cup shredded lettuce
2 Roma tomatoes, diced
2 teaspoons canola oil
1 large onion, diced
3 large carrots, diced
2 ribs celery, diced
1/2 teaspoon paprika
1/2 teaspoon black pepper
pinch cayenne pepper
1 tablespoon whole wheat flour
4 cups homemade chicken stock (or no-sodium stock)
1 baking potato, peeled and diced
3/4 cup shredded reduced-fat sharp Cheddar cheese
1/4 cup reduced-fat evaporated milk
1/4 cup shredded lettuce
2 Roma tomatoes, diced
Directions
In a medium skillet, brown the ground beef. Once cooked, set aside.
While the meat is cooking, place a medium saucepan over medium heat.
Add the oil, then add the onion, carrots and celery. Cook the vegetables for 10 minutes, then add the spices and flour, and cook another two minutes, stirring often. Slowly add the stock, stir and simmer for 10 minutes.
Remove the soup from heat and puree, using an immersion blender or a food processor. Return the soup to the saucepan, then add the potato, and simmer for 10 minutes. Stir in the cheese, beef, and evaporated milk; cook another 2 minutes.
Ladle soup into bowls, and top with the lettuce and tomato.
Serving Size: 4 one cup servings
Photo credit: PhotoKitchen.net
While the meat is cooking, place a medium saucepan over medium heat.
Add the oil, then add the onion, carrots and celery. Cook the vegetables for 10 minutes, then add the spices and flour, and cook another two minutes, stirring often. Slowly add the stock, stir and simmer for 10 minutes.
Remove the soup from heat and puree, using an immersion blender or a food processor. Return the soup to the saucepan, then add the potato, and simmer for 10 minutes. Stir in the cheese, beef, and evaporated milk; cook another 2 minutes.
Ladle soup into bowls, and top with the lettuce and tomato.
Serving Size: 4 one cup servings
Photo credit: PhotoKitchen.net
Number of Servings: 4
