INGREDIENTS AND SUBSTITUTIONS
Ground Beef – I like to use 80/20 organic grass fed ground beef for this recipe. Feel free to use a plant based meat or black beans in place of the beef if you want to keep it vegetarian. Or use ground turkey for a bit of extra protein. Feel free to add some crispy crumbled bacon and transform this into a bacon cheeseburger soup recipe as well!
Onion, Carrot, Celery – This combination is also referred to as mirepoix. These aromatic vegetables form the base for many soups and stews. Check your grocery store for a pre-chopped mirepoix mix to save prep time!
Garlic – Freshly minced garlic is going to add a delicious depth of flavor to this soup. Feel free to sub with half a teaspoon or so of garlic powder in place of the fresh garlic.
Dried Herbs – Dried oregano and dried thyme are my herbs of choice. You could also use Italian seasoning as a substitute.
Flour – All-purpose flour works best in this recipe. It’s going to give your soup the perfect creamy texture without having to add a cornstarch slurry.
Chicken Broth – Feel free to use veggie broth in place of the chicken broth if you’d like.
Elbow Macaroni – You can use your favorite short cut of pasta for this soup. I love the classic shape of elbow macaroni noodles but feel free to use whatever your family likes! If you’re looking to use different carbohydrates in place of the pasta, try diced Russet or Yukon gold potatoes (simmer just until fork tender). You could even try cauliflower for a low carb option if you’d like!
Heavy Cream – Heavy cream is what gives this soup it’s rich, silky texture and hearty flavor. You could sub half and half in its place but the consistency of the soup will be a bit thinner.
Sharp Cheddar – This gives the soup a delicious cheesy flavor and creamy texture. Sharp cheddar on it’s own has quite a strong flavor, but when its combined with all the ingredients in this soup it mellows and tastes delicious! Feel free to sub with mild cheddar if you prefer.
INSTRUCTIONS
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