|20 min||35 min||6|
|454 gm||Beef, ground, extra lean|
|1 large||White onion (or 2 medium, diced)|
|3 medium stalk(s)||Celery (3-4 stalks, diced)|
|4 medium||Carrots (diced)|
|908 gm||Potato (about 6 medium, unpeeled, diced - can use turnips)|
|2 clove(s)||Garlic (2-4 cloves, minced or 1/4-1/2 tsp. garlic powder)|
|1 tsp||Sea salt (1-2 tsp., to taste)|
|1/8 tsp||Black pepper (1/8-1/2 tsp., to taste)|
|1 can(s) (15 oz)||Red kidney beans, canned, drained (can use home-cooked kidney or white beans or cooked lentils)|
|8 cup||Beef broth (stock), low-sodium (4-8 cups - see note below)|
|1/3 cup||Tomato sauce, canned (or 2 tbsp. tomato paste)|
|1/2 tbsp||Honey, raw (1/2-1 tbsp. honey or molasses, optional)|
|1/4 cup||Yellow mustard|
|1 cup, shredded||Cheddar cheese, sharp (1-2 cup)|
1. Crush garlic and allow it to sit to activate its health benefits.
2. In a large pot, brown beef over medium heat. Add onions and celery and cook until translucent.
3. As you chop them, add the carrots and potatoes/turnips, then stir in the crushed garlic, salt and pepper.
4. Cook 1-2 minutes, stirring often.
5. Add the beans or lentils, stock, and tomato sauce/paste.
6. Bring to a boil. Cover and simmer 10-15 minutes or until vegetables are soft.
7. Stir in optional sweetener and mustard; taste to see if more salt is needed.
8. Turn off the heat and stir in the cheese until it is melted. (It's okay to leave the heat on if you need to keep the soup warm to serve).
9. Serve with chopped dill pickles, cooked and crumbled bacon, additional shredded cheese, sour cream, and any other “burger” toppings you enjoy, like raw onion, green olives, mushrooms, avocado, etc.
With only 4 cups broth, the soup will be thick, very much a “stoup.” If you add any of the optional add-ins, you'll need at least 6 cups broth, and it will still be very thick.
Goes great with biscuits or homemade rolls (why not homemade hamburger buns?).
2 c. cooked brown rice