Slow Cooker Cheeseburger Soup
Slow Cooker Cheeseburger SoupAs I mentioned on the 10 Most Popular Low Carb Recipes of 2014, I was lucky enough to get a Crock-Pot for Christmas. YAY! I had to try out my new slow cooker with all of you.
But I was still a bit off my game from the holidays so I really had no idea of what I’d make. Luckily, when I went grocery shopping I noticed there was a surprisingly good price on ground beef and that sparked a fantabulous idea – Slow Cooker Cheeseburger Soup.
Tender browned ground beef, veggies, burger seasonings and cheese. I knew that was the perfect idea to try out my slow cooker. And it was!
I opted to scoop a spoon or two of mayonnaise because no cheeseburger is the same without it. I’m sure you think I’m crazy. But it actually tasted pretty darn good, but I didn’t include it in the recipe just in case it was a bit of a stretch for some of you.
When it comes to the cheese on top, theres no option, its a requirement. I mean it is called CHEESEburger soup. Now get going and give this winter and super bowl friendly dish a try!
Slow Cooker Cheeseburger Soup
Ingredients
- 1.5 lb ground beef
- 3 cups beef broth
- 8 oz. tomato paste
- 1 1/2 to matoes chopped
- 1/2 red bell pepper chopped
- 3 celery sticks chopped
- 1/2 cup onions chopped
- 1 1/2 teaspoons parsley
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup of cheese
- 2 slices bacon cooked and chopped (optional)
Special equipment
Instructions
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Brown ground beef in a large sauce pan. Halfway through, drain as much fat as you can. Continue to cook meat while adding in onions, red pepper, and celery.
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Add cooked beef mixture and remaining ingredients to slow cooker. Stir to combine. Add more beef broth should you desire.
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Put slow cooker on low for 6-8 hours or on high for 3-5 hours. Try to stir the soup at least 2 times while in the slow cooker.
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Serve with heaping scoops of cheese. Add bacon and/or mayo if you desire.
Recipe Notes
Serving size: 1 serving (Total recipe makes 5 servings)
Protein 24.73g, Fat 44.94g, Cals 565, Carbs 14.67g, Fiber 3.98g -- NET CARBS: 10.69g
NOTE: This recipe could be made without a slow cooker, but cooking times and results may differ.
Looks great! I make something similar but don’t use celery and tomato paste and it comes out great! Sometimes I add chopped dill pickle. If I were you I’d add the mayo as an option in your recipe coz it sounds like a genius idea!
Adding chopped dill pickles sounds delicious, I’ll have to give that a try! I actually was planning on adding it but last minute I decided I’d leave it optional for all of those on the fence about it. But I thought it really made the recipe!
Yum, I think this will become a favorite in my home. Thanks!
Hopefully! I really hope you enjoy this recipe, Lisa!
How much mayo did you add??
I added about 1-2 tablespoons per bowl of soup. It was delicious!
Looks delicious but when I saved this recipe into Master Cook the nutrition analysis came in as:
Per Serving: 503 Calories; 38g Fat (67.6% calories from fat); 26g Protein; 15g Carbohydrate; 3g Dietary Fiber; 118mg Cholesterol; 1111mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.
I believe the biggest contributor to the carbs in this recipe is the tomato paste. If it is left out this is what the result would be: Per Serving: 466 Calories; 38g Fat (73.5% calories from fat); 25g Protein; 6g Carbohydrate; 1g Dietary Fiber; 118mg Cholesterol; 752mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.
Thank you for brining that to my attention! You are correct, I had missed the tomato paste. I have now updated the recipe nutritional estimations to reflect that.
why does it say almost 11 grams of carbs after the recipe? I am guessing maybe 3 grams of carbs? It is delicious …
This soup is DELICIOUS!! In fact, I’m enjoying a bowl right now!! It’s definately a “keeper” recipe as I’ll be making it again!
Thanks so much, Andres!!