After 2 weeks of real winter weather, its nice to see the snow slowly melting away. We were inside so many days it felt like my body was completely depleted of endorphins, Vitamin D, and motivation to do anything.
Thank you GOD the sun was out the last 2 days. I’ve got some much needed UV rays and things are looking up
I even got the kids out today and we had a blast in our own backyard. I also seeded the covered bed with cold weather crops and got some seeds started inside too.
They are the silliest kids I know
Because its still chilly in the evenings, I’m still in soup mode.
Justin was getting really tired of soup, and last night when I told him I was making “Cheeseburger Soup” he replied “I’m scared”.
I know not everything I make turns out great, but scared??
Geesh….I guess I need to step up my game.
The timing was perfect because this soup turned out amazing! It made me think of warmer days when we fire up the grill and eat outside. All the flavors of summer are there, in a warm-me-up bowl of American comfort food.
(Oh, and its a one pot meal. My favorite kind. Because I do the dishes.)
1 pound ground beef
1 onion, chopped
1 celery rib, chopped
2 cloves garlic, minced
2 T. flour
2 (14oz) cans beef broth
2 medium potatoes, peeled and chopped
1 (14oz) can diced tomatoes
1 (6oz) can tomato paste
2 cups shredded cheddar cheese
1/4 c. ketchup
2 T. dijon mustard
1 cup whole milk
In a large dutch oven: cook beef, onion, celery and garlic until meet is browned and veggies are tender. Drain off fat.
Sprinkle flour on meat mixture, stir and let cook for 2 minutes. Add broth and potatoes. Reduce heat, and let simmer (covered) until potatoes are tender.
Stir in tomatoes, tomato paste, cheese, ketchup and mustard. Cook until cheese melts and soup simmers. Stir in milk, heat through, and serve.
Top your soup with anything you’d use to top a burger: Toasted buns, red onion, pickles, smoked bacon, jalapenos…..whatever you like.
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