Cheeseburger SoupSubmitted by: CHEF_MEG
IntroductionA hearty, healthier take on an iconic American meal. A hearty, healthier take on an iconic American meal.
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
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I took one look at the ingredient list (1/2 pound processed cheese!) and the nutrition info (almost 1/2 day's worth of salt in every serving), and I knew I had to make over this soup.
You could eat a McDonald's cheeseburger and small fries for just about the same amount of calories!
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
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I make a soup similar to this, but without the cheese, milk or flour. I cook butternut squash separately, drain it, leaving a little water, then mash it down and add that all back to the soup. It makes a wonderful thickener without the calories of the flour or milk. - 4/2/13
My teenager didn't care for this said it didn't taste anything like a cheeseburger...and while I wouldn't say it tastes like a big mac I absolutely loved this soup! I did precook the potatoes before adding to the soup which saved on cooking time. Thanks Chef Meg..for this quick and easy recipe! - 1/18/12