Cheeseburger Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 196.6
- Total Fat: 4.8 g
- Cholesterol: 30.0 mg
- Sodium: 72.5 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 3.6 g
- Protein: 14.4 g
View full nutritional breakdown of Cheeseburger Soup calories by ingredient
Introduction
A hearty, healthier take on an iconic American meal. A hearty, healthier take on an iconic American meal.Number of Servings: 4
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
Tips
Want to get kids off to a healthy start this school year? So does SparkPeople!
With "A Month of Fun and Healthy School Lunches," you'll end the food fight and get kids excited about packing lunch--with fun yet simple meals they'll actually eat.
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!
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
Member Ratings For This Recipe
-
SUEBEEDO
-
KATHRYN1955
-
RUFFLESANDBOOTS
-
MUCH_TO_DO
-
LRSIFERS
