I got this recipe from Better Homes and Gardens.
- 1 lbs ground beef
- 1 medium onion, chopped
- 1 stalk celery, chopped (didn’t use, because I don’t like celery)
- 2 cloves garlic, minced (we used garlic powder, about 1/2 teaspoon worth)
- 2 tablespoons flour
- 28 ounces of beef broth
- 2 medium potatoes, peeled and chopped
- 1 14.5 ounce can of diced tomatoes (all I could find was a 19 ounce can, so we used that one)
- 2 cups shredded cheese (the recipe suggested Cheddar and American cheese. I am not really sure what American cheese is, I don’t think I’ve seen anything here with that name. We used mozzarella instead)
- 1 6 ounce can of tomato paste
- 1/4 cup ketchup
- 2 tablespoons Dijon mustard
- 1 cup milk
1. In a large pot, brown the beef, onion, celery (if using) and garlic. Drain off fat. Sprinkle flour over the beef and vegetables. Cook, while stirring, for two min.
2. Add the broth and potatoes. Bring to boil. Reduce heat, cover and simmer for 10 min (potatoes should be tender at this point).
3. Stir in diced tomatoes, cheese, tomato paste, ketchup and Dijon. Cook, while stirring, until cheese is melted and the soup has come to a gentle boil.
4. Add in milk and heat through.
Verdict: This was a real hearty soup. My only complaint was that the Dijon gave the soup a tangy taste that was pervasive in every bite.