Ground Beed and Shredded Cheese Soup
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
821
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 821 cal. | (39 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 6.7 μg | (223 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,038 mg | (26 %) | ||
| Calcium | 927 mg | (93 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 33.4 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 187 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 16 ozs ground Beef
- 1 large onion (peeled and chopped)
- 1 cup carrots (rinsed; trimmed and shredded)
- 1 tsp scallions
- 1 tsp dried Dill
- 2 Tbsps butter
- 1 Tbsp all-purpose flour
- 3 cups Vegetable broth
- 2 cups waxy potatoes (optional)
- 2 cups shredded Cheddar cheese (plus extra to serve)
- 1 cup milk
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
In a large sauté pan set over medium heat, brown the beef, stirring occasionally and breaking up any large pieces with the back of a wooden spoon, about 7 to 10 minutes. Drain and set aside. In the same saucepan sauté onions, carrots and dried herbs until tender. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 10 to 12 minutes or until potatoes are tender.
2.
Meanwhile, in a saucepan over low heat, melt the butter. Add the flour and cook for 3 to 5 minutes, stirring constantly. Add to the soup and bring to a boil. Cook for an additional 2 minutes. Lower the heat and bring to a gentle simmer. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts.
3.
Season with salt and pepper to taste. Ladle soup into warmed bowls and garnish with cheese. Serve immediately.
