Cheesy Hamburger Soup
This satisfying chowder combines lean minced beef with onion, celery and garlic, simmered in a savoury broth. It's finished with evaporated milk and cubes of reduced fat cheese for a rich, creamy texture, lightly seasoned with paprika and black pepper. A quick and filling meal that's perfect for a weeknight, ready in about half an hour.
Ingredients
- 2 medium garlic cloves, minced
- 1 medium onion, diced
- 1 -2 stalk celery, thinly sliced
- 8 ounces lean ground beef (with 7% fat)
- 3 cups fat free chicken broth, divided
- 1 cup fat-free evaporated milk
- 4 ounces Velveeta reduced fat cheese product, cubed
- 1/2 teaspoon paprika
- 1/8 teaspoon black pepper
Method
- Coat a saucepan with cooking spray and set it over medium-high heat. Place the diced onion, sliced celery, minced garlic and lean ground beef into the pan. Cook until the meat is browned, then drain any excess fat.
- Pour in 1/2-1 cup of the chicken broth and bring the mixture to a gentle boil. Cover the pan, lower the heat and simmer until the onion and celery are soft, stirring now and then and adding more broth if needed. This should take about 10-15 minutes.
- After the vegetables have softened, pour in the rest of the chicken broth and warm it until it just begins to boil.
- Turn the heat down to medium-low. Add the fat-free evaporated milk and the cubed reduced fat Velveeta cheese, stirring constantly until the milk is hot and the cheese has completely melted.
- Mix in the paprika and black pepper.
Nutrition (per serving)
Sodium932700 mg
Recipe details
CategoryChowders
AuthorBrooke the Cook in
