Ground Beed and Shredded Cheese Soup

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Ground Beed and Shredded Cheese Soup
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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
600
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie600 kcal(29 %)
Protein42.64 g(44 %)
Fat36.09 g(31 %)
Carbohydrates27.74 g(18 %)
Sugar added0 g(0 %)
Roughage2.66 g(9 %)
Vitamin A603.95 mg(75,494 %)
Vitamin D1.25 μg(6 %)
Vitamin E1 mg(8 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.49 mg(45 %)
Niacin17.13 mg(143 %)
Vitamin B₆0.85 mg(61 %)
Folate55.43 μg(18 %)
Pantothenic acid1.23 mg(21 %)
Biotin4.22 μg(9 %)
Vitamin B₁₂2.25 μg(75 %)
Vitamin C17.96 mg(19 %)
Potassium918.78 mg(23 %)
Calcium528.37 mg(53 %)
Magnesium62.85 mg(21 %)
Iron2.58 mg(17 %)
Iodine36.62 μg(18 %)
Zinc6.85 mg(86 %)
Saturated fatty acids19.34 g
Cholesterol154.61 mg

Ingredients

for
4
Ingredients
16 ounces ground Beef
1 large onion (peeled and chopped)
1 cup carrots (rinsed; trimmed and shredded)
1 teaspoon scallions
1 teaspoon dried Dill
2 tablespoons butter
1 tablespoon 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)
How healthy are the main ingredients?
BeefpotatocarrotDillonionsalt

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.