Cheeseburger Soup With Rice Recipes

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CHEESEBURGER SOUP WITH RICE

I don't have a lot of extra time to spend in the kitchen, so I appreciate that I can cook this soup's ground beef and rice in advance to speed up my dinner prep on busy days. -Janne Rowe, Wichita, Kansas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 9



Cheeseburger Soup with Rice image

Steps:

  • In a large saucepan, combine the carrot, onion, celery and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender. , Stir in the beef, rice, milk and cheese; simmer, uncovered, until cheese is melted, stirring occasionally (do not boil). Just before serving, whisk in the sour cream; heat through.

Nutrition Facts : Calories 368 calories, Fat 22g fat (13g saturated fat), Cholesterol 77mg cholesterol, Sodium 790mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 1g fiber), Protein 22g protein.

1 cup shredded carrot
1 cup chopped onion
1/2 cup chopped celery
2 cans (14-1/2 ounces each) chicken broth
1 pound ground beef, cooked, crumbled and drained
2 cups cooked long grain rice
3 cups 2% milk
1 pound Velveeta, cubed
1 cup sour cream

CHEESEBURGER SOUP

When I first read the words "Cheeseburger Soup" on the menu of our local deli - my thought was YUCK! This was the special every Friday! Well one Friday I decided to broaden my taste buds and give it a try! It was sooooo good! Being the cook that I am, I just knew I could make this on my own. So here is my version and If I do say so myself - "it's better than the deli's" but shhhh....don't tell them!!!!!

Provided by KimmieOH

Categories     Cheese

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 11



Cheeseburger Soup image

Steps:

  • In a large pot, brown ground beef and onion.
  • Add broth, celery, carrots, parsley and potatoes.
  • Bring to a boil, and then simmer until potatoes are tender, about 10-12 minutes.
  • In a saucepan, melt the butter and stir in flour.
  • Add the milk, stirring until smooth.
  • Gradually add milk mixture to the soup, stirring constantly.
  • Bring to a boil and reduce heat to simmer.
  • Stir in cheese; continue to stir until cheese is melted then serve.
  • Do not boil.

Nutrition Facts : Calories 331.7, Fat 20.8, SaturatedFat 11.3, Cholesterol 71.9, Sodium 469.8, Carbohydrate 17.3, Fiber 2, Sugar 1.9, Protein 18.6

1 lb ground beef
1 onion, diced
3/4 cup shredded carrot
3/4 cup chopped celery
1 teaspoon dried parsley
3 cups chicken broth
4 cups potatoes, cubed
1/4 cup all-purpose flour
2 cups cheddar cheese, cubed
1 1/2 cups milk
4 tablespoons butter or 4 tablespoons margarine

CHEESEBURGER VEGETABLE SOUP

This is a really good and hearty soup, plus kids like it, and they are also getting their vegetables. If you want a Mexican flair, add nacho cheese soup from a can instead of the cheddar cheese soup. Garnish with chopped fresh chives.

Provided by Charlotte

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 11



Cheeseburger Vegetable Soup image

Steps:

  • Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  • Simmer carrots, celery, onion, and broth for about 10 minutes or until soft.
  • Add rice, mixed vegetables, beef, Velveeta, cheese soup, and milk, and cook until cheese is melted. Do not boil. Add sour cream and chives just before serving.

Nutrition Facts : Calories 686.1 calories, Carbohydrate 42.3 g, Cholesterol 125.3 mg, Fat 38.9 g, Fiber 3.9 g, Protein 40.1 g, SaturatedFat 20.9 g, Sodium 2256.3 mg, Sugar 13.3 g

1 pound lean ground beef
½ cup shredded carrots
½ cup chopped celery
½ cup chopped onion
3 cups chicken broth
2 cups cooked white rice
1 (15 ounce) can mixed vegetables, drained
1 pound processed cheese food (eg. Velveeta), cubed
1 (11 ounce) can condensed cream of Cheddar cheese soup
2 ½ cups milk
8 ounces sour cream

BEST EVER CHEESEBURGER SOUP

Make and share this Best Ever Cheeseburger Soup recipe from Food.com.

Provided by iluvmythomas

Categories     Meat

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13



Best Ever Cheeseburger Soup image

Steps:

  • Season and brown meat to taste.
  • Drain and put into a Dutch oven.
  • Add onion, carrots, basil, parsley, broth, and potatoes.
  • Bring to a boil, reduce heat, cover and simmer for 10 minutes.
  • Mix and melt butter and flour until bubbly.
  • Add to soup mixture; cook and stir for 2 minutes.
  • Reduce heat to low, add cheese, milk, salt and pepper.
  • Cook until cheese melts.
  • Remove from heat; blend in sour cream.

1 lb ground beef
1 small onion, chopped
2 large carrots, shredded
2 teaspoons basil
2 teaspoons parsley
4 tablespoons butter
3 cups chicken broth
1 (26 ounce) bag frozen hash browns
1/4 cup flour
8 ounces Velveeta cheese
1 1/2 cups milk
salt and pepper
1/4 cup sour cream

CHEESEBURGER SOUP III

Wonderful soup for those cold, rainy or snowy days! My family absolutely loves this hearty soup. The warming zip of cayenne gives it a taste all its own. This is also excellent to reheat in the microwave for a fast meal.

Provided by BECKY92

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 14



Cheeseburger Soup III image

Steps:

  • In a large saucepan over medium heat, combine water, potatoes, carrots, onion, bell pepper, jalapeno and garlic. Sprinkle salt and bouillon over the mixture. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are tender.
  • Meanwhile, in a large skillet over medium heat, cook beef until brown; drain.
  • Stir cooked beef and 2 cups milk into the soup and heat through. Combine remaining 1/2 cup milk with flour, stirring until smooth; stir into soup. Bring to a low boil and cook, stirring, until thickened, 3 minutes.
  • Reduce heat to low and stir in cheese until melted. Season with cayenne.

Nutrition Facts : Calories 428.7 calories, Carbohydrate 21.5 g, Cholesterol 95.8 mg, Fat 24.6 g, Fiber 2 g, Protein 29.6 g, SaturatedFat 12.9 g, Sodium 1256.5 mg, Sugar 7.1 g

1 ½ cups water
2 cups peeled and cubed potatoes
2 carrots, grated
1 small onion, chopped
¼ cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
½ teaspoon salt
2 cubes beef bouillon, crumbled
1 pound ground beef
2 ½ cups milk, divided
3 tablespoons all-purpose flour
½ pound processed American cheese, cubed
¼ teaspoon cayenne pepper

CHEESEBURGER SOUP

A local restaurant serves a similar cheeseburger soup but wouldn't share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased with the way this all-American treat turned out. -Joanie Shawhan, Madison, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 15



Cheeseburger Soup image

Steps:

  • In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes. , Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

Nutrition Facts : Calories 450 calories, Fat 27g fat (15g saturated fat), Cholesterol 100mg cholesterol, Sodium 1421mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.

1/2 pound ground beef
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
3 cups chicken broth
1/4 cup all-purpose flour
2 to 4 cups shredded Velveeta
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

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