Recipe Corner

Cheesy Hamburger Steak Soup

Prep Time: 10 minutes
Cook Time: 35 minutes
(Total time will vary with appliance and setting.)
Level of Difficulty: Average

1 pound   extra-lean ground beef
1 cup   diced onion
1/2 cup   minced celery
1/2 cup   finely diced carrots
1 tsp   minced garlic
3 cups   low –sodium beef broth
1 large   russet potato, peeled and diced
3 TBSP butter
1/4 cup   all-purpose flour
1-1/2 cup   1% milk
1 cup   shredded Monterey Jack cheese
1/4 cup   ketchup
2 cups   Italian seasoned bread crumbs
2 tbsp   yellow mustard
1/2 cup   chopped dill pickles

1.   Heat a large pot over medium heat
2.   Add the ground beef
3.   When the beef starts to brown, add the onion, celery, carrots, and garlic
4.   Sauté about 10 minutes
5.   Stir in the broth and potato, bring to a boil
6.   Reduce heat and simmer until the potatoes are cooked through, about 10 minutes
7.   Melt the butter in a medium saucepan over medium heat
8.   Whisk in the flour and cook, whisking constantly, for 1 to 2 minutes
9.   Add the milk and whisk until smooth, scraping the bottom of the pan
10. Add the milk mixture to the soup and bring to a boil
11. Reduce heat to a simmer
12. Add the cheese, ketchup, and mustard
13. Stir until the cheese is melted
14. Serve topped with chopped pickles

Courtesy of the Weight Loss Center

Per serving: Calories: 240 (110 from fat); Total fat 12 gm; Saturated Fat 6 gm; Cholesterol 55 mg; Sodium 410 mg; Carbohydrate 15 gm; Fiber 1 gm; Protein 19 gm; Sugar 6 gm