Low-fat cheeseburger soup with potatoes and veggies
Savor the rich and comforting flavors of this low-fat cheeseburger soup, brimming with ground beef, wholesome potatoes, and a medley of veggies. Simmered in a creamy blend of chicken broth and milk, and topped off with sharp cheddar cheese, this hearty soup is the perfect guilt-free indulgence for any meal. Cooked with a touch of mustard and Worcestershire sauce for an added flavor kick, it's a delightful bowl that's sure to please the whole family. Ready to satisfy your cheeseburger cravings in a healthy way?
- 01 Apr 2024
- Cook time 35 min
- Prep time 15 min
- 8 Servings
- 16 Ingredients
Low-fat cheeseburger soup with potatoes and veggies is a hearty and satisfying dish that combines the flavors of a classic cheeseburger with the comfort of a warm bowl of soup. This recipe is perfect for a family dinner or a cozy night in, providing a nutritious balance of protein, vegetables, and rich cheesy goodness without the extra calories. With simple ingredients and easy-to-follow steps, this soup will quickly become a favorite in your household.
Ingredients:
Instructions:
- In a large Dutch oven or soup pot, cook the ground beef over medium heat until fully browned. Break it into crumbles using a wooden spoon. Once browned, remove the beef from the pot and set aside, leaving any drippings in the pot.
- Add 2 tablespoons of butter to the pot. Once melted, add the diced onion, carrots, and celery. Cook over medium heat until the vegetables become tender, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Sprinkle the 3 tablespoons of flour over the cooked vegetables. Stir continuously for about 2 minutes to cook the flour and remove its raw taste.
- Gradually pour in the chicken broth, followed by the milk, while continuously stirring to avoid lumps. Continue to stir until the mixture is well combined and starts to thicken.
- Add the diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes or until the potatoes are tender.
- Stir in the shredded cheddar cheese until fully melted and well incorporated into the soup.
- Add the cooked ground beef back into the pot. Stir in the mustard, Worcestershire sauce, salt, and black pepper. Continue to cook for an additional 5 minutes to allow flavors to meld.
- Just before serving, stir in the diced tomato for a fresh burst of flavor.
- Ladle the soup into bowls and serve hot. Enjoy your delicious low-fat cheeseburger soup with potatoes and veggies!
Tips:
- Use lean ground beef to reduce the fat content even further without compromising on flavor.
- Feel free to substitute with low-fat cheese to make the soup even healthier.
- For an extra kick, add a pinch of red pepper flakes or a dash of hot sauce.
- Be sure to chop the veggies into small, uniform pieces to ensure even cooking.
- To save time, you can use pre-shredded cheese and pre-chopped vegetables.
Enjoy your low-fat cheeseburger soup with a side of whole grain bread or a fresh salad for a well-rounded meal. This comforting and nutritious dish is sure to satisfy your cravings while keeping your diet in check. Don't forget to personalize the recipe with your favorite seasonings and toppings to make it your own. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 290kcal | 12% |
| Protein | |
| Protein 15g | 10% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 2.51g | 7% |
| Sugar 6g | 6% |
| Fat | |
| Fat 18g | 20% |
| Saturated 9g | 29% |
| Cholesterol 55mg | - |
| Vitamins | |
| Vitamin A 280ug | 31% |
| Choline 45mg | 8% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.28mg | 21% |
| Vitamin B3 2.67mg | 17% |
| Vitamin B6 0.39mg | 23% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 1.20ug | 50% |
| Vitamin C 16mg | 18% |
| Vitamin E 0.48mg | 3% |
| Vitamin K 10ug | 9% |
| Minerals | |
| Calcium, Ca 270mg | 20% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 1.55mg | 14% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 270mg | 22% |
| Potassium, K 660mg | 19% |
| Selenium, Se 13ug | 24% |
| Sodium, Na 470mg | 31% |
| Zinc, Zn 2.62mg | 24% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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