Cheeseburger in Paradise Skinny SoupReport Violation
1 pound extra lean ground beef, I used Trader Joe’s 96/4 or ground turkey
1½ cups onion, chopped
¾ cup celery, diced
½ cup carrots, diced
6 tablespoons reduced-fat cheddar cheese
1 dill pickle, chopped
1 tablespoon garlic, minced
1½ teaspoons dried basil
½ teaspoon fresh ground black pepper
2 tablespoons all-purpose flour
2 (14.5 oz) cans Swanson’s reduced sodium chicken broth (4 cups)
1 cup reduced-fat milk (1%)
1 (14.5 oz) can diced tomatoes, not drained
2 cups potatoes, peeled and diced
1. In a large nonstick pot or deep pan, brown the ground beef. Stir to break up into a crumble. Remove from heat, pour into a colander to drain the fat. Set aside.
2. In the same pot, add the onions, celery, carrots, garlic and basil. Saute for about 5 minutes until vegetable are soft. Stir in the browned beef and flour, stirring to coat the meat. Cook for 1 minute. Stir in the broth, milk, tomatoes and potatoes. Bring to boil, turn heat to simmer, cover and cook for about 30 minutes, until potatoes are tender.
3. To serve: Ladle soup into individual bowls. Top each with 1 tablespoon cheese and a little ketchup, mustard and chopped pickle. These toppings really add to the cheeseburger flavor!
Makes 6 main course servings (1½ cups each)
Servng Tip-It’s fun to serve this soup with my recipe for Skinny Fries and a side salad.
Weight Watchers (old points) 4
Weight Watchers POINTS PLUS 5
SKINNY FACTS: for 1 serving (1½ cups), includes cheese (not including ketchup, mustard or pickle)
207 calories, 3.8g fat, 22g protein, 22g carbs, 3g fiber, 587mg sodium, 5g sugar
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