Tuesday, November 6, 2012

Cheeseburger Soup

Yippee!  I love when I have no idea what I’m going to make for dinner and then am pleasantly surprised when it actually turns out…and is yummy!  It has been freezing here and I had been hungry for a good hearty soup but I have to admit, I’m not a huge soup fan.  Don’t get me wrong, I like it, but it’s not on my go-to list and I really only feel like having it when it’s cold outside.  I might have to change my thinking after this one!
I really hope you get a chance to try this; it was super easy and completely comforting.  Bonus is that it’s low in cals and good for you since it’s loaded with our favorite superfood (or in this case, souper…haha, I slay me!):  sweet potatoes.
1lb extra lean (96%) ground beef
2 medium celery stalks, chopped
1 medium Vidalia onion, chopped
2 cloves garlic, minced
2 medium sweet potatoes, baked, and mashed
1T all-purpose flour
½ cup fat free evaporated milk
3 cups reduced sodium chicken broth
1-14.5oz can diced tomatoes, drained
4 oz. 2% Velveeta Cheese
½ tsp Paprika
Salt and Pepper, to taste
Non-stick spray

·         (While I was cutting up the onion and celery, I threw the sweet potatoes into the microwave on high for about 6 minutes.  Don't forget to poke them with a fork!  When they are done, scoop out the insides and discard the skins)
·         Spray a medium sized stockpot with non-stick spray and heat over medium heat.
·         Sauté the celery, onion and garlic until the celery begins to soften – about 8 minutes.
·         Once the veggies are done, remove them to a blender or food processor along with the sweet potatoes and give them a few pulses to blend everything together.  (You might have to add a little bit of chicken stock to help.)  Set aside.

·         In the stockpot, brown the ground beef until no longer pink.
·         Add the sweet potato mix to the ground beef and stir together.
·         In a small bowl, whisk the flour and evaporated milk together and pour into the pot and mix.
·         Add the chicken broth, diced tomatoes and cheese and mix everything together.
·         Sprinkle with paprika, stir, and simmer on low for about 40 minutes.

I served the soup with some crispy onions (like French’s) on top.  Hubby loved this soup and I hope you do to!

Serves 4
Calories 262 / Carbs 30g / Fat 5g / Protein 23g / Fiber 5g / Sodium 988mg

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