Lighter Cheeseburger Soup
½ lb. ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
3 cups chicken broth
4 cups diced peeled potatoes
2 tablespoons margarine (can use low-fat)
3 tablespoons all-purpose flour
6 oz. processed American cheese, cubed
1½ cups skim milk
¾ teaspoon salt
½ teaspoon pepper
¼ cup low-fat sour cream
Remember to Wash Your Hands!
- In a 3-quart saucepan, brown beef; rinse and drain, then set beef aside.
- In same saucepan, saute onion, carrots, celery, basil and parsley in ½ cup chicken broth until vegetables are tender, about 10 minutes.
- Add the remaining broth, potatoes and beef; bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender.
- Meanwhile, in a small skillet, melt margarine. Add flour and milk; cook and stir for 3-5 minutes or until bubbly. Add flour mixture to soup and bring to a boil, then reduce heat to low.
- Add cheese, salt and pepper, cooking until cheese melts.
- Remove from heat and stir in sour cream.
- You can reduce the fat in cooked ground beef by rinsing and draining. Nutrition researchers have determined that a simple rinsing process reduces the fat content of cooked ground beef crumbles by as much as 50 percent.
- This recipe was modified, from the original version, to reduce calories and fat. The Nutrition Facts label does not reflect the reduced calories and fat you would achieve if ground beef was rinsed and drained.