CHEESEBURGER IN PARADISE SKINNY SOUP
from Skinnytaste
1 pound 93% lean ground beef
1 onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
1 tablespoon minced garlic
pepper to taste
1 1/2 teaspoons dried basil
1 can petite diced tomatoes, undrained
1 cup skim milk
4 cups chicken broth
2 - 3 small potatoes, peeled and cubed
3 tablespoons cornstarch
3 tablespoons water
shredded cheese of choice*
chopped dill pickles
ketchup and mustard, optional
Preheat a heavy Dutch oven and drizzle in a little bit of oil. Add ground beef, onion, carrots, celery, pepper, garlic and basil.
Cook until beef is done and vegetables are tender. Then add chicken broth to pan and scrape up any browned bit from the bottom.
Add tomatoes, milk and cubed potatoes. Bring to a boil then lower to a simmer, cover and cook 30 minutes or more until the
potatoes are tender. Stir together cornstarch and water until completely dissolved and stir into soup. Cook until thickened to
your liking. Makes 6- 1 1/2 cup servings. Before serving top with your choice and amount of cheese, pickles, ketchup and mustard.
Makes 6- 1 1/2 cup servings.
1 point on Simply Filling, 4 points on Purple and 6 points on Blue
*I used 1 points worth of Velveeta Shreds (2 tablespoons)
Let's Cook YouTube Video
from Skinnytaste
1 pound 93% lean ground beef
1 onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
1 tablespoon minced garlic
pepper to taste
1 1/2 teaspoons dried basil
1 can petite diced tomatoes, undrained
1 cup skim milk
4 cups chicken broth
2 - 3 small potatoes, peeled and cubed
3 tablespoons cornstarch
3 tablespoons water
shredded cheese of choice*
chopped dill pickles
ketchup and mustard, optional
Preheat a heavy Dutch oven and drizzle in a little bit of oil. Add ground beef, onion, carrots, celery, pepper, garlic and basil.
Cook until beef is done and vegetables are tender. Then add chicken broth to pan and scrape up any browned bit from the bottom.
Add tomatoes, milk and cubed potatoes. Bring to a boil then lower to a simmer, cover and cook 30 minutes or more until the
potatoes are tender. Stir together cornstarch and water until completely dissolved and stir into soup. Cook until thickened to
your liking. Makes 6- 1 1/2 cup servings. Before serving top with your choice and amount of cheese, pickles, ketchup and mustard.
Makes 6- 1 1/2 cup servings.
1 point on Simply Filling, 4 points on Purple and 6 points on Blue
*I used 1 points worth of Velveeta Shreds (2 tablespoons)
Let's Cook YouTube Video
