Cheeseburger Soup

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Servings: 6
Yield: 6 servings

1/2 Pound Ground Meat
4 Cups Water
1 Clove Garlic, minced
1/4 Cup Celery, or One Stalk, diced
1/2 Cup Bell Pepper, diced
1 Cup Sweet or Yellow Onion, diced, divided
1/2 Cup Cherry or Grape Tomatoes, diced
1/2 Cup Carrot, peeled and diced
2 Cups Potato, peeled and diced
1 Teaspoon Black Pepper
1/2 Teaspoon Ground Garlic Powder
1/4 Teaspoon Oregano
1/4 Teaspoon Ground Onion Powder
1 Can Campbell’s Cheddar Cheese Soup, condensed
1/2 Cup Cheddar Cheese, shredded
3 Each Beef Bouillon Cubes
1/4 Cup Sour Cream
Extra Virgin Olive Oil
1 1/2 Cups Elbow Macaroni or Small Pasta
1/2 Cup Velveeta, Cut into 1″ cubes
1/4 Cup Green Onions, chopped

1. In stock pot, add 2 tablespoons of oil, heating on medium heat
2. Add, minced garlic and 1/4 cup diced onion, stirring to avoid burning. Cook until onion is translucent.
3. Add ground meat breaking up into small crumbles until no longer pink. Then drain and return to stock pot.
4. Add water, vegetables, spices and bouillon cubes.
5. Stir and bring to a boil. Reduce heat and cook about 30 minutes or until vegetables are fork tender.
6. Add, noodles. Continue to simmer 30 minutes stirring occasionally until macaroni is Al Dente
7. Then add sour cream, cheddar cheese condensed soup, and velveeta stirring until well blended. Cook on low/simmer an additional 15 minutes stirring frequently.
8. Dish into bowls and top w/ shredded cheddar cheese and some chopped green onions and serve.
9. Enjoy.

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