with Cheddar and Veggies
Packed with ground beef, creamy cheese and veggies, this dish transforms takeout burger deliciousness into a cozy bowl of soup. This one-pot wonder is sure to hit the spot! Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Allergens
Utensils
Tags
Ground Beef
250 g
Yellow Onion
1 unit(s)
Carrot
1 unit(s)
Green Bell Pepper
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Beef Broth Concentrate
1 unit(s)
Cheddar Cheese, shredded
0.25 cup
Cream
56 mL
BBQ Seasoning
1 tbsp
Green Onion
1 unit(s)
Oil
0.5 tbsp
Salt
0.063 tsp
Pepper
0.125 tsp
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Peel, then cut half the carrot (whole carrot for 4 ppl) into 1/4-inch pieces.
- Peel, then cut half the yellow onion (whole onion for 4 ppl) into 1/4-inch pieces.
- Heat a large pot over medium-high heat.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then beef.
- Break up beef into smaller pieces, then add yellow onions and carrots.
- Cook, stirring occasionally, until no pink remains in beef, 4-5 min.**
- Carefully drain and discard excess fat.
- Add peppers and BBQ Seasoning to the pot with beef.
- Season with pepper, then stir to combine.
- Add crushed tomatoes, broth concentrate, cream and 1 1/4 cups (2 1/2 cups) water.
- Stir to combine, then bring to a boil over high.
- Once boiling, reduce heat to medium.
- Simmer, stirring occasionally, until soup thickens slightly, 10-12 min. (TIP: If you have time, reduce heat to medium-low and keep soup simmering on the stove for longer. It gets better the longer it cooks!)
- Remove from heat, then season with salt and pepper.
- Divide cheeseburger soup between bowls.
- Sprinkle cheese and green onions over top.
620
kcal
Calories
36
g
Fat
17
g
Saturated Fat
40
g
Carbohydrate
23
g
Sugar
8
g
Dietary Fiber
34
g
Protein
125
mg
Cholesterol
1580
mg
Sodium
1
g
Trans Fat
1550
mg
Potassium
225
mg
Calcium
5
mg
Iron
