- In a 4-quart Dutch oven cook ground beef, mushrooms, sweet pepper, and onion over medium heat until beef is browned and vegetables are tender, stirring to break up meat as it cooks. Drain off fat.
- In a small bowl whisk together broth and flour until smooth. Add broth mixture to beef mixture; bring to boiling. Stir in milk. Cook and stir until bubbly; cook and stir for 1 minute more. Reduce heat to low. Add cheese and black pepper. Cook and stir until cheese is melted. Stir in spinach just before serving. To serve, ladle soup into bowls. If desired, top with tomato, croutons, chives, and, if desired, cucumber.
Nutrition Facts (Cheeseburger Soup)
- Per serving:
- 313 kcal cal.,
- 12 g fat
- (4 g sat. fat,
- 56 mg chol.,
- 619 mg sodium,
- 23 g carb.,
- 3 g fiber,
- 11 g sugar,
- 29 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Tammy Brncik 568 Days Ago
This soup is DElish!! I never really follow recipes exactly as they are so....having said that, I DID modify it a little bit. I used fresh cut up garlic in this and used almond milk instead of low fat. It's still yummy!!
Marcia Eisenbraun 724 Days Ago
This soup was looking & sounding really good UNTIL I got to "8 slices reduced-fat American-flavor process cheese product". WHY with all of the fresh & nutritious ingredients would the cheese be an artificially flavored cheese product? I may still try this soup, but I will be using real cheese!