Well, looky there! Another recipe 🙂 I adapted this one from Debi Cooks and I absolutely loved it, as did everyone else who tried it. The stew itself is good, but if you add the toppings, it really does taste like a cheeseburger.
Cheeseburger Soup (serves 4 hearty portions)
Soup/Stew Base:
- 1 lb. hamburger, lean
- 1/2 lg. sweet onion, chopped
- 4 medium carrots, diced
- 2 yukon gold potatoes, peeled & diced
- 5 c. reduced-sodium chicken broth
- 1 can red kidney beans, drained & rinsed
- salt, pepper, onion powder, garlic powder, Jane’s Crazy Salt or Mrs. Dash to taste (a good pinch of each)
- 1 c. skim milk
Fixin’s:
- ketchup
- yellow mustard
- sweet pickle relish
- shredded sharp cheddar cheese
- saltine crackers or Ritz crackers (for a buttery flavor)
- Add hamburger, onion, carrots & potatoes to stock pot over medium high heat. Salt lightly to draw moisture from veggies. Cook, stirring frequently, until hamburger is done & vegetables are almost tender (about 7 minutes). Drain mixture and return to pot.
- Add 5 cups chicken stock, and bring to boil. Reduce heat to low. Simmer until vegetables are done, about 20 minutes. **Soup can be held here on stovetop until everyone is ready to eat. Be sure to give yourself 5 minutes to finish it off…Â Keep an eye on stock level and add more stock as needed if you have to simmer it awhile.**
- Five minutes before serving, stir in 1 c. milk and allow to heat through.
- Spoon stew into bowl and top with cheddar cheese, yellow mustard, ketchup, relish and crushed crackers.