• 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 pork.
• Break up pork into smaller pieces, then add onions and carrots.
• Cook, stirring occasionally, until no pink remains in pork, 4-5 min.**
• Carefully drain and discard excess fat.

• Add peppers and BBQ Seasoning to the pot with pork.
• 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, to taste.

• Divide cheeseburger soup between bowls.
• Sprinkle cheese and green onions over top.

If you've opted to get pork, cook it in the same way the recipe instructs you to cook the beef.**