Written by Kate Tietje
This is a very yummy, creamy soup that’s perfect for fall. It’s healthy and satisfying, too! If you have family members who aren’t so thrilled with normal broth-based soups, this is a way to sneak broth into them while eating a creamy and wonderfully rich soup. Plus, who doesn’t love cheese?
If beef isn’t your thing, try our Creamy Chicken Broccoli Baked Potato Soup or Broccoli Cheddar Soup (this recipe even mentions plant-based and vegan-friendly ingredient alternatives) instead! You could top any of these soups with crumbled bacon and green onions if you like. I didn’t this time…but maybe next time I will. 🙂
Cheeseburger Veggie Soup
Ingredients:
- 1 medium onion, chopped
- 1 lb. ground beef (preferably grass-fed)
- 4 cups of beef stock/broth (learn how to make your own beef broth)
- 2 tbsp. unbleached flour or arrowroot powder
- 1 medium potato, chopped
- 1 cup broccoli, chopped
- 1 small carrot, shredded
- 1 tsp. dry mustard powder
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- Sea salt and pepper to taste
Directions:
Step 1: Chop your onion.
Step 2: Cook the onions and ground beef in a large soup pot until browned.
Step 3: Add your beef stock and flour (wait on the arrowroot until the end if you’re using that).
Step 4: Chop all the other veggies and add them, too.
Step 5: Add the mustard powder, salt, and pepper.
Step 6: Allow this to cook on low-medium heat for about an hour until all the veggies are tender.
Step 7: Add the milk and the cheese. (If you’re using arrowroot, mix the cold milk with the arrowroot before adding it.)
Step 8: If you want it thicker, add a little more flour or arrowroot mixture.
Then serve! Very easy, fairly quick dinner.
Cheeseburger Veggie Soup
Ingredients
- 1 medium onion chopped
- 1 lb. ground beef preferably grass-fed
- 4 cups of beef stock/broth
- 2 tbsp. unbleached flour or arrowroot powder
- 1 medium potato chopped
- 1 cup broccoli chopped
- 1 small carrot shredded
- 1 tsp. dry mustard powder
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- Sea salt and pepper to taste
Instructions
- Chop your onion.
- Cook the onions and ground beef in a large soup pot until browned.
- Add your beef stock and flour (wait on the arrowroot until the end if you're using that).
- Chop all the other veggies and add them, too.
- Add the mustard powder, salt, and pepper.
- Allow this to cook on low-medium heat for about an hour until all the veggies are tender.
- Add the milk and the cheese. (If you're using arrowroot, mix the cold milk with the arrowroot before adding it.)
- If you want it thicker, add a little more flour or arrowroot mixture.
As far as arrowroot powder goes
Can it be used as a substitute for flour, as in for breads, pancakes, cookies… etc or is there something better to use.
I think arrowroot is a good sub for cornstarch, it’s a thickener so I don’t think it can be used on its own as a flour substitute.
It can be used here just fine since the purpose is to thicken. It does not work for a large amount of flour in a baked good, however.
How many will this recipe feed? There are 8 of us (2 adults, children -18,16,11,9,6,5) and most of the time we need to double (sometimes triple) recipes. 🙂
I think 4 – 5, so doubling is probably a good idea. 🙂
[…] Cheeseburger Veggie Soup : Modern Alternative Mama […]
Just wanted to say- thank you! My poor, violently ill, 5 months pregnant stomach has not been able to take much more than bananas, broth, and crackers for several months now, but this soup was a hit! I had to have my husband brown the meat (even the smell of our delicious, local, pastured meats still turns my stomach while cooknig), but I was able to do everything else and eat two big bowls for dinner! I think this will be making regular appearances on our table in the future :).
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