Cheeseburger Soup

By Sharon T

Ingredients

• 1 pound 93% or leaner ground beef
• 2 cups sliced fresh mushrooms
• 1 medium red or green sweet pepper, cut into thin bite-size strips (1 cup)
• 1 medium onion, cut into thin wedges (1/2 cup)
• 1 cup 50% less sodium beef broth
• 1/4 cup all-purpose flour
• 3 1/2 cups fat-free milk
• 8 slices reduced-fat American-flavor process cheese product, torn (5 ounces)
• 1/8 teaspoon ground black pepper
• 3 cups coarsely chopped fresh spinach (about 2 1/2 ounces)
• 1 medium tomato, thinly sliced or chopped
• 1 cup whole grain croutons--Delete
• 2 tablespoons snipped fresh chives
• 1/2 of a medium cucumber, sliced (optional)

Preparation

Step 1

In a 4-quart Dutch oven cook ground beef, mushrooms, sweet pepper, and onion over medium heat until beef is browned and vegetables are tender, stirring to break up meat as it cooks. Drain off fat.

In a small bowl whisk together broth and flour until smooth. Add broth mixture to beef mixture; bring to boiling. Stir in milk. Cook and stir until bubbly; cook and stir for 1 minute more. Reduce heat to low. Add cheese and black pepper. Cook and stir until cheese is melted. Stir in spinach just before serving. To serve, ladle soup into bowls. If desired, top with tomato, croutons, chives, and, if desired, cucumber.
Serving 1 1/3 cups