Wednesday, January 01, 2014

Cheeseburger Soup

Happy New Year everyone! We are freezing cold in the Midwest and nothing can warm you up like a bowl of soup. Our family likes cheese so this soup really hits the spot! You can make this gluten-free also, just change the flour.
I couldn't decide on just one New Year's resolution but one of my goals is to work on my organizational skills, especially my project organization skills. In 2014, I have vowed not to be sewing 11 pairs of Christmas pajamas on Christmas Eve day! I think maybe I'll start my sewing and holiday knitting projects in June this year! Overall, I'd like to do better this year in many areas of my life, to be more intentional and see what happens. I could go on and on but I won't.
Alright, back to this delicious soup recipe...
1 pound ground beef or veggie crumbles, browned and drained
1/4 sweet onion or shallot, diced and cooked with the hamburger
4-5 potatoes, diced
3-4 carrots, sliced unless you use petite carrots (I leave them whole)
2 T flour (all purpose or white rice flour for gluten-free)
4 cups chicken stock (or broth)
1 cup evaporated or whole milk
8 oz Colby or cheddar cheese, cubed or shredded (you can also use Velveeta if you like that)
Salt and pepper to taste
Cook the ground beef and onion, drain the grease. In a glass measuring cup, combine flour with about 1/2 cup of the chicken stock. Heat in microwave until it thickens. If you make this in a crock pot, add the ground beef, flour mixture and the rest of the chicken stock. Add the rest of the ingredients, except the cheese and cook on low heat for 3 hours. When the veggies are tender, add the cheese and heat another 20-30 minutes. If you make this on the stove, your cooking time will be about 30 minutes over medium heat. The most important thing is to add the cheese last or it will get too hot and curdle. This makes about 8-10 servings.
Stay warm and enjoy your soup!
Thanks for spending time with us over the past year and blessings for a wonderful 2014!
Love and peace,
~ Simply Tammi

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