This hearty and healthy soup combines the goodness of squash and carrots with the yumminess of cheese and beef - your family will love this one!
Well, it's official for us, summer time is over! Silas and Paul are both back to school. Silas started Kindergarten on Monday and Paul began he first official classes of seminary. Add in to that pre-school library story time for Wesley and soccer practice twice each week for Silas, plus a myriad of other things... in a matter of 24 hours we are catapulted into a world of carpooling, Google calendars, and booked weekends.
No wonder I found myself in Walmart for the the third time this week today. :/
We had our best summer yet and while I'm sad to see it go, I'm so excited for the fall. It truly is my favorite season. The colors, the flavors, the cooler weather. I'm seriously looking forward to sitting in my camp chair on the sidelines with my cup of coffee watching Silas play soccer. And of course you guys know me, I'm in love with all things pumpkin and apple! Get ready people, because they're coming your way, too!
I can't say that I'm looking forward to warm soups, because I'm not kidding - we eat soup year round! My boys are huge soup lovers and I love making it for them because most soups are so much healthier than other dinner options. This Healthy Cheeseburger Vegetable Soup totally fits into that category! It's hearty, filling, and just cheesy enough to mask the veggie goodness hidden inside. The shredded carrots give the illusion that there's more cheese in there, but packs on tons of flavor. Your family will go crazy for this one!
Healthy Cheeseburger Vegetable Soup
1 lb ground beef
1 small onion, diced small
2 large yellow squash, halved length-wise and then sliced
1 cup shredded carrots
2 (28oz) cans crushed tomatoes
1 cup beef broth
2 cups water
2 teaspoons garlic powder
2 teaspoons cumin
1/3 cup heavy whipping cream
1 1/2 cups shredded cheddar cheese, divided
salt & pepper to taste
Brown ground beef in a large stockpot and drain leaving some of the grease still in the pot. Add onions and cook until translucent. Add in squash, carrots, tomatoes, beef broth, water, and seasonings. Bring to a boil, then reduce heat and simmer 45 minutes. Add in whipping cream and one cup cheese. Simmer for an additional 1 hour. Serve with additional shredded cheese sprinkled on top and salt and pepper to taste.
I can just imagine it now. Sitting in my camp chair on a cool fall evening, watching Silas kick the ball around the soccer field, with my hot coffee in my hand. A batch of this soup ready to reheat up when we get home from practice. Love it - can't wait!