Just when I thought I had run out of ideas for soup I saw some Guy on The Food Network eating Cheeseburger soup. Perfect.
I come from a strong stock of burger lovers as well as soup lovers so it was only natural I embrace a burger soup.
This soup has all the traditional toppings a cheeseburger has and some not so traditional.
There’s ground meat, spinach instead of lettuce, fresh tomatoes, onions and bell peppers surrounded by a cheddar cheese infused broth, extra cheese on top and the optional bacon crumbles.
There’s a surprise too. Elbow macaroni. One cannot live on burgers alone.
Potatoes would be good too. Then you’d have cheeseburger and fries soup. Tee-hee. In theory, it doesn’t sound the least bit appealing but in reality, nothing could be farther from the truth.
Here’s what happens when a giant cheeseburger collides with a pot of broth.
Cheeseburger in a bowl.
It’s a good thing.
- 1 pound lean ground beef
- sea or kosher salt and fresh black pepper
- ¾ cup mixed green and red bell peppers, diced
- ¾ cup mixed red and yellow onion, diced
- 4 cloves garlic, minced
- olive oil, for sauteing
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 4 cups chicken or beef broth (I used chicken)
- 1 tablespoon fresh parsley, chopped
- 8 ounces elbow macaroni
- 3 cups baby spinach, chopped
- 12 ounces sharp cheddar cheese, cubed or shredded
- cooked, crumbled bacon, optional, for garnish
- In a large soup pot or saucepan brown ground beef over medium heat breaking it apart as it cooks. Season well with salt and pepper. Remove to a dish and drain off any grease.
- In the same pan cook the peppers, onion, and garlic in a few tablespoons of oil over medium-low heat, seasoning well with salt and pepper, the oregano and thyme. Stir often, cook until tender about 10 minutes.
- Add beef back to the pot along with broth and parsley. Simmer 20 minutes and season as needed.
- Meanwhile, cook elbows according to package directions to al dente. Drain and toss with a drizzle of oil to prevent sticking.
- Stir spinach into the pot along with ⅔ of the cheese simmer until spinach is wilted and cheese is completely melted, stirring often.
serveadd a few spoons of elbows to the bowl first and ladle soup over top, garnish with the remaining cheese and crumbled bacon if desired