Wednesday, January 29, 2014

Bacon Cheeseburger Soup

This one wasn't labeled as "Freezer Meal."  However, I turned it in to one! :)  So, I'm giving you my instructions.  But you can look up the original post and recipe if you don't want to freeze it first.  

Label your bag (Cheeseburger Soup.  Cook low 7 hours.  Add 1/4 cup flour and 1 cup milk.  Add 2 cups shredded cheese) and put it inside the pitcher, like we talked about here.
Put the bacon on a cookie sheet and bake it in the oven at 375 degrees for 10-15 minutes.  
While the bacon is baking, brown the beef.
Chop up the onion, celery, carrots, and potatoes.  Put those in the bag. 
Add the broth and diced tomatoes to the bag. 
Once the bacon is done, let it cool before crumbling it up.
Add the cooled beef and bacon to the bag.
Add the spices to the bag.
Freeze everything.

Pull it out to thaw the night before.
In the morning, add cream cheese when you put everything in the crock pot. Cook on low for 7 hours.
10 minutes before eating, thicken the soup by adding the milk and flour from the original ingredient list.  Also add the shredded cheese at this point.

Ingredients:  
1 lb ground beef (or soy crumble for vegetarians)
1 cup onions, diced
2 cups shredded sharp cheddar cheese
1 can (14.5 oz) diced tomatoes
5 strips of bacon, cooked and crumbled (or soy bacon for vegetarians)
1/2 cup celery, chopped
1 cup carrots, shredded
2 cups potatoes, cubed
8 oz cream cheese, cubed
4 cups chicken broth (or veggie broth for vegetarians)
1/4 cup flour
1 cup milk
3-4 garlic cloves, minced
1 tsp salt
1 tsp dried basil
1 tsp dried parsley
1/2 tsp pepper


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