I am still on a soup kick. But that doesn’t compromise my love for cheeseburgers and all things with buns–pun intended. Hence, the beginning of a new dinner era. Cheeseburger soup.
I initially saw this recipe on Facebook. I shared it to my wall, as I do with many recipes. I wasn’t fully committed to making it because I’m still trying to ween off those holiday pounds. But in my motivated state, I remembered that anything can be made a little healthier.. So, I tweaked a few things here and there to add a little nutritional value and cut a little fat.
I nixed the Velveeta and used shredded cheddar cheese, reduced the amount of flour and butter and replaced the butter used for sauteing the veggies with coconut oil. I also cut down on the amount of potatoes and upped the amount of ground beef, because it was too much potato for my liking.
While this is by no means a paleo soup or packed full of nutrient dense vegetables and chicken, it’s relatively healthy in my perspective. And I know I can relate to the mommas out there when I say getting something somewhat healthy on the table that the whole family enjoys is a huge success. Sydnee enjoyed almost an entire bowl, although she wasn’t too fond of the potatoes. I’ll take it as a win.
I jump into things way to quickly. For instance, this soup. I went out, bought my ingredients, got home and turned on the stove. I didn’t prep my vegetable beforehand, and it made the whole process a lot more stressful than it needed to be. I forgot to dice the celery and had already added my carrots and onions to the frying pan. So I quickly and not beautifully diced my celery and threw it in. Then came the potatoes, which I again managed to forget to prep. So again, I was trying to saute my vegetable and peel potatoes. I was a hot mess. So, while most people are smart enough to do the prep work before, this is your reminder. Prep your vegetables before starting!
Skinny Cheeseburger Soup Recipe
- 1.5 pound lean ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrot
- 3/4 cup diced celery
- 1 tsp. dried basil
- 1 tsp. dried parsley
- 1 tbsp. coconut oil
- 2 tbsp. butter
- 3 tbsp. whole wheat, white flour
- 3 1/2 cups low sodium chicken broth
- 3 cups peeled and diced potatoes
- 2 cups low-fat cheddar cheese, shredded
- 1 1/2 cups lowfat milk
- 1/4 cup sour cream
- salt and pepper to taste
Prepare all vegetables (peeling, chopping, shredding etc.) and set aside.
Brown ground beef in medium frying pan, about 7 minutes. Remove from heat, drain and set aside.
Use the same frying pan, and add coconut oil. Stir in onion, carrots, celery, basil and parsley. Saute until tender.
In a large pot, add chicken broth, beef, potatoes and sauted vegetables and place over medium-high heat. Bring to a boil.
In a small pan, add butter and allow to melt. Stir in flour. Stir constantly until combined and bubbly. Remove from heat and stir into soup. Continue stirring until soup thickens slightly. 1-2 minutes.
Reduce to a simmer and add milk, cheese, salt and pepper. Stir until cheese melts. Remove from heat and stir in sour cream.
For another great winter soup option, check out my Philly Cheesesteak Soup Recipe.
What is your favorite soup in the winter?
Be kind to your friends and share this recipe with them!