One-Pot Cheeseburger Macaroni Soup
Ingredients:
1 pound ground beef
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried oregano
4 cups beef broth
1 (14.5-ounce) can diced tomatoes, undrained
1 cup elbow macaroni
1 cup shredded cheddar cheese
1/2 cup milk
2 tablespoons ketchup
2 tablespoons mustard
Chopped fresh parsley for garnish (optional)
1. In a large pot over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain excess fat if necessary.
2. Add the diced onion and minced garlic to the pot, cooking until the onion is translucent, about 3-4 minutes.
3. Stir in the salt, black pepper, paprika, and oregano, mixing well.
4. Pour in the beef broth and diced tomatoes, bringing the mixture to a boil.
5. Add the elbow macaroni and reduce the heat to a simmer. Cook for about 8-10 minutes, or until the macaroni is tender.
6. Stir in the cheddar cheese, milk, ketchup, and mustard, mixing until the cheese is melted and the soup is creamy.
7. Taste and adjust seasoning if needed. Serve hot, garnished with chopped parsley if desired.
Serves 6
Calories: 400
Net Carbs: 30g
Protein: 25g
Fat: 25g
For a spicier kick, add a teaspoon of cayenne pepper or diced jalapeños during cooking. You can also substitute ground turkey or chicken for a leaner option. For a vegetarian version, replace the meat with cooked lentils and use vegetable broth.