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Cheeseburger Soup with Rice

I don't have a lot of extra time to spend in the kitchen. That's why I appreciate this robust soup. You can cook the ground beef and rice ahead of time for fast assembly.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings (about 2-1/2 quarts)

Ingredients

  • 1 cup shredded carrot
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 pound ground beef, cooked, crumbled and drained
  • 2 cups cooked long grain rice
  • 3 cups 2% milk
  • 1 pound Velveeta, cubed
  • 1 cup sour cream

Directions

  • In a large saucepan, combine the carrot, onion, celery and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender.
  • Stir in the beef, rice, milk and cheese; simmer, uncovered, until cheese is melted, stirring occasionally (do not boil). Just before serving, whisk in the sour cream; heat through.
Nutrition Facts
1 cup: 368 calories, 22g fat (13g saturated fat), 77mg cholesterol, 790mg sodium, 19g carbohydrate (10g sugars, 1g fiber), 22g protein.

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