This recipe comes from D*Lightful. It is so weird how much this soup smelled just like a cheeseburger. We made this more out of curiosity but it actually turned out to be pretty good. Be Brave, Try it, You’ll like it. :)
1 pound extra lean ground beef
1 cup onion, diced
½ cup carrot, diced
1 small green bell pepper, diced
2 teaspoons garlic, minced
4 cups chicken stock
1 tablespoon cumin
3 tablespoons unsalted butter
¼ cup all-purpose flour
1 ½ cups 2% milk
2 cups of 2% grated Mexican blend cheese
¼ cup ketchup
2 tablespoons prepared yellow mustard
1 small handful of spring mix lettuce
Salt and pepper to taste
Brown beef in a large pot over medium heat. Cook until the meat begins to brown, then add the onion, carrot, bell pepper and garlic. Saute about 10 minutes.
Stir in the broth and cumin; bring to a boil, reduce heat, and simmer 10-12 minutes, or until veggies are tender.
Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook 1-2 minutes, then add the milk, whisking until smooth, scraping the bottom of the pan. Add the milk mixture to the soup and bring to a boil. Reduce heat to a simmer.
Add cheese, ketchup, mustard, salt, and pepper, stirring until the cheese is melted. Stir in lettuce at the end and serve.