I told you this recipe wasn’t going to be a one-time try!!! And boy am I glad that I decided to try this again—I think it’s even better this time!
So, let me tell you a little story of a woman—a 29 year old woman. She lifted too much weight at her workout class, therefore, pulling two muscles in her back and neck! Yep…stupid….and yep, the woman is me 🙂 After spending 5 days in pain, I headed to the doctor who loaded me up on medications! I have to say, that although I’m a zombie half of the day, it sure does take away the pain 🙂
Well, the one thing that can always get my mind off of pain is, of course, FOOD! LOL! As I sat, heat behind my neck, trying to not use the muscle relaxers and pain killers until absolutely necessary (and closer to bed time), I knew I needed a distraction. And what is better than a warm, cheesey soup on a miserably cold day?! And since I loaded up on meat at the store, I had the ingredients for the famous Cheeseburger Soup!
Let me take you back over a month ago….November 9th, to be exact. I had been CRAVING the Cheeseburger Soup I had seen on “Diners, Drive-Ins, and Dives”. I made up a recipe pretty much identical to what I watched on Triple D. However, I planned to try to make changes the next time I made it, and OF COURSE, report back 🙂
Well, that day is today! If you need a reminder of my first recipe for the “Grover’s” Cheeseburger Soup from November 9th. This time, I tried to make it creamier without the added fat and calories!!!
1 lb 92% or96% lean ground beef (I will include nutritional info for both below)
Hamburger seasoning or salt/pepper (Whatever you use to season your burgers with–I use McCormick’s Hamburger Seasoning and Lawry’s Seasoning Salt)
1/2 large onion, diced
1/2 Tb light butter
2 cups (16 oz) Reduced Sodium Chicken Broth
1/4 of a 2 lb log of 2% Velveeta Cheese, cut into cubes
1/4 (2 oz) of a package of 1/3 less fat cream cheese, cut into cubes
1/4 cup skim milk
1-2 Tb cornstarch
1 Tb cold water
1 medium tomatoes, diced
1/4 head of lettuce, shredded
In a skillet sprayed with cooking spray, brown the ground beef. Season with your choice of hamburger seasonings—I used McCormick Hamburger seasoning and Lawry’s Seasoning Salt. Drain and set aside.
In a medium saucepan , add the light butter and diced onion. Allow the onion to sweat over medium heat. When the onions become translucent, you are ready to continue.
Add the chicken broth, the diced Velveeta and the diced cream cheese. Turn the head down to medium low and allow the two cheeses to melt into the mixture, stirring often.
Once the cheeses have melted, add the milk.
In a small bowl or ramekin, mix the cornstarch and water to make a slurry–add water as necessary, but you really want just enough water to let the cornstarch come to a smooth mixture–not clumpy. Once mixed well, add to the cheesey mixture. Stir to combine.
Add the ground beef to the soup pot.
Dice tomatoes and shred lettuce and then add to the mixture. Stir to combine and turn to low heat until ready to eat.
So, there you have it, ladies. Try 2 of Cheeseburger Soup. Although, I was able to get a creamier texture using the cream cheese, I don’t know that I was really successful in lowering the fat and calories. So, of course, that means I need to do a Take 3 sometime soon 🙂
I did realize that my serving size before was TOO BIG (1.5 cups), or at least for me…I was never able to eat the entire bowl, even though it was delicious–my tummy was just so full! So, I have lowered the size to 1 cup, but if you do the math, it really is only slightly lower in calories than my first attemp 🙂
Oh, and I’m sure you noticed, but instead of making a HUGE pot full, I made half a batch, which still makes 7 cups!
I’m including nutritional information for both 92% Lean and 96% lean ground beef, since we are not always able to get 96%, and I’m sure we’re not alone in that issue 🙂
Servings: 7 (1 cup each)
Per Serving: (92% lean / 96% lean)
Calories: 210 / 198
Fat: 10.8 g / 8.2g
Fiber: .79 g
WW pt: 5 / 4