I think all the rain we got over the beginning of the month got me searching for comfort foods and I’m still on that kick. I’ve been craving cheeseburgers. Bacon cheeseburgers. But I’ve been avoiding buns and bread for obvious reasons. So, why not make a soup with all the familiar flavours of a bacon cheeseburger? Here’s what I threw together in a pot:
- 1 lb lean ground beef
- 1 cup chopped white onion
- 5 slices turkey bacon, cooked, cooked
- 2 stalks celery, chopped
- 2 Tbsp garlic powder
- 1/2 Tbsp onion powder
- 1 tsp Mrs Dash Table Blend seasonings
- 1/2 tsp black pepper
- 1 can Campbell’s condensed cheddar soup
- 1 C light cream (5%) or skim milk – 1/4 C reserved
- 1/2 large can of diced tomatoes
- 4 cups low sodium beef broth
- 3 Tbsp Bullseye Guinness Barbecue Sauce
- 1 Tbsp Worcestershire sauce
- 1 Tbsp all-purpose flour
- 1.5 C shredded cheddar cheese
- 1/4 C shredded lettuce (for garnish)
- Brown the ground beef in a bit of water with the onions over medium heat in a large Dutch Oven pot.
- Drain the fat off of the meat and put the meat back into the pot.
- Add the bacon, celery, garlic powder, onion powder, Mrs Dash and black pepper. Mix well.
- Add the cheddar soup and 3/4 C of the milk. Mix well until there are no more lumps of cheese soup floating around.
- Add the tomatoes, barbecue sauce, Worcestershire sauce and beef broth.
- In a small bowl, whisk together the 1/4 C milk and flour into a paste. Add this to the soup and bring the whole thing to a boil.
- Gradually add the grated cheese, stirring as it melts.
- Lower heat and simmer for about 20 minutes.
- Serve and garnish with shredded lettuce.
Makes: Approximately 12 servings
Serving: Approximately 1 cup