A hearty, healthier take on an iconic American meal.
A hearty, healthier take on an iconic American meal.
Number of Servings: 4
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!
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.
Chef Meg, could you please recalculate the nutritional value of this soup? When I checked the "nutritional breakdown by ingredient", I saw that you forgot to include the cheese! That's really going to change the fat grams and calories per serving!
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.
Delicious! It really does taste like cheeseburger especially with the lettuce on top. My kids were amazed at how they didn't taste any carrot or celery. There is only one thing I will do different next time I cook it. I will precook the potatoes.
This was really good-I used about 3/4 of a cup of milk total but followed the rest of the recipe as it. I've made the original cheeseburger soup recipe-the whole family liked this version better.
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!
I have noticed a trend with Chef Megs recipes where the calorie count is listed lower than the ingredient list actually amounts to. I ALWAYS double check any recipe from Chef Meg. I eat 100-1200 calories a day and a 200 calorie difference is huge for me.
When you add the counts for 2% cheddar and evaporated milk the increases I found are: Calories +80, Fat +4.8, Sat. Fat +3, Cholesterol +17.5, Sodium +197.5, Potassium +50, Carbs +1.5 and Protein +6.3. Good soup, but not sure if the extra calories and fat fit my meal plan.
There is 360 calories of 75% reduced fat cheddar in the calories count. I never bothered to look for the 50 % That will be much higher still. It is in mm tracker so I will make a note on VERIFY. Pat in maine.
Here is what you do with the flour. In the directions it says... Cook the vegetables over moderate low heat for 10 minutes, then add the spices and FLOUR, and cook another two minutes, stirring often.
Amazing! I added frozen veggies at the end for more substance and I did put more cayenne pepper (by mistake, I thought I had to add 1/2 teaspoon of cayenne) but we like spicy and it was not too hot. Oh and I didn't add any flour - it was not in the directions so I missed it.
Fantastic recipe, but uncertain how 4 cups of liquid and all those piles of meat, veg and cheese can boil down to 4 one cup servings of soup. So uncertain how to calculate cals/Servings. Advice? I made double quantity this time!!
Soup was delicious! My family isn't really into puréed, creamy soups, so I actually left everything whole and just added the cheese on top of the soup in our bowls, controlling the cheese amount. The potatoes also need to cook for a lot longer than the recipe states.
Tried the original & felt it needed more flavor so I used a full lb of ground beef because we like it beefy & added 2 cloves of garlic with the onion. Omitted the celery but added 1/2 t celery seed, a pinch of cumin, & 2 t chili powder to the spices and didn't puree it- just served it chunky. YUM!
This looks so fabulous. I love cheeseburgers but stay away from them because of the fat and cholesterol. I have a pound of grass fed beef in my freezer. After I am done with my 10 day juice fast, I think I will make this one! looking forward to it!
Suebeedo is right, there's no cheese included in the nutrition analysis. Also, 1T. wheat flour is not adding much fiber & is not a good thickener. I would use Healthy Request Cheddar Cheese soup concentrate instead of flour & cheese-it doesn't add much more sodium & a lot less fat than 2% cheese.
This was good, but I must say it wasn't too reminiscent of a cheeseburger to me. Still, I have no complaints--it made a warm, filling meal for a cool Fall night in. Plus, despite my dislike of carrots they were completely indistinguishable from the other flavors in this soup! Plus, leftovers!