avec cheddar et légumes
Découvrez toutes les saveurs délicieuses d’un repas pour emporter dans ce bol de soupe réconfortant, rempli de bœuf haché, de légumes et de fromage crémeux. Cette merveille préparée dans une seule casserole vous fera le plus grand bien! « Faible en glucides » est basé sur un calcul considérant la quantité de glucides par portion.
Allergens
Utensils
Tags
Bœuf haché
250 g
Oignon jaune
1 unit(s)
Carotte
1 unit(s)
Poivron vert
1 unit(s)
Tomates broyées à l'ail et aux oignons
1 unit(s)
Concentré de bouillon de bœuf
1 unit(s)
Fromage cheddar, râpé
0.25 cup
Crème
56 mL
Assaisonnement BBQ
1 tbsp
Oignons verts
1 unit(s)
Huile
0.5 tbsp
Sel
0.063 tsp
Poivre
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
