246 Part III: Simple Recipes to Enjoy Anytime
Cheesy Hamburger Steak Soup Soups and Stews
You don’t need a bun to eat this “cheese steak,” and we make it with “the works.” Don’t
leave out the pickles! The surprising crunch puts the topping on this soon-to-be family
favorite.Stage: Regular foods
Preparation time: 10 minutesCooking time: 35 minutes
Yield: 8 servings (1 cup each)1 pound extra-lean ground beef
1 cup diced onion(^1) ⁄ 2 cup minced celery
(^1) ⁄ 2 cup diced carrot
1 teaspoon minced garlic
3 cups low-sodium beef broth
1 large russet potato, peeled and diced
3 tablespoons butter
(^1) ⁄ 4 cup all-purpose flour
11 ⁄ 2 cups 1% milk
1 cup shredded Monterey Jack cheese
(^1) ⁄ 4 cup ketchup
2 tablespoons yellow mustard
(^1) ⁄ 2 cup chopped dill pickle
1 Heat a large pot over medium heat. Add the ground beef. When the beef starts to
brown, add the onion, celery, carrot, and garlic. Sauté about 10 minutes.
2 Stir in the broth and potato. Bring to a boil; then reduce heat and simmer until the
potatoes are cooked through, about 10 minutes.
3 Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the flour
and cook, whisking constantly, for 1 to 2 minutes. Add the milk and whisk until smooth,
scraping the bottom of the pan.
4 Add the milk mixture to the soup and bring to a boil. Reduce heat to a simmer. Add the
cheese, ketchup, and mustard. Stir until the cheese is melted.
5 Serve topped with chopped pickle.
Per serving: Calories 240 (From Fat 110); Fat 12g (Saturated 6g); Cholesterol 55mg; Sodium 410mg; Carbohydrate
15g (Dietary Fiber 1g); Protein 19g; Sugar 6g.