Slow Cooker Cheeseburger Soup
As 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
- 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.
Add cooked beef mixture and remaining ingredients to slow cooker. Stir to combine. Add more beef broth should you desire.
- 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.
- 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!!