Double Bacon Cheeseburger Soup

By MJH

Ingredients

• 1/2 lb. ground chuck, browned
• 6 slices thick-cut bacon, cooked and crumbled
• 1 T. olive oil
• 1/2 onion, chopped
• 1 carrot, peeled and chopped
• 1/2 green pepper, chopped
• 3 cloves garlic, minced
• 2 T flour
• 1 stalk broccoli, chopped
• 1/2 container baby bella mushrooms, chopped
• 3 russet potatoes, peeled and chopped
• Water for soaking
• 4 cups beef broth, divided (If cooking over the stove, you may need less.)
• 1/2 bottle dark beer
• 2 T. ketchup
• 1 T. spicy mustard
• 1 T worcestershire sauce
• 1 15-oz. can diced tomatoes (don't drain)
• 1 to 2 cups shredded cheddar

Preparation

Step 1

Brown beef and cook bacon.

Set aside in small bowl.

Chop onion, carrot, green pepper and garlic.

Saute in olive oil until soft. Add flour and stir until combined.

Set aside in large bowl.

Chop broccoli and mushrooms.

Add to onion mixture.

Peel and chop potatoes.

Put in bowl and cover with cold water until it's time to mix the soup.

Mix beef broth, and separate into two containers of 2 cups each.

Mix ketchup, mustard, worcestershire and tomatoes.

Add to meat mixture.

Crack the beer.

Shred cheese and put in fridge.

Set heat to medium high, and fill the pot with the meat mixture, the vegetables, the potatoes (drained), one jar of the beef broth (2 cups) and 1/2 the bottle of beer.

Bring to a boil, and then set to simmer for 40-45 minutes.

Add cheese and extra broth if needed.

Stir and simmer another 10 minutes.

Serve this with beer bread. Excellent pairing!