If you decide to make a cheeseburger soup then that's great. And the reason for doing so isn't because a mistake was made, it's because you want to make that particular soup. It had been a week of tiresome events and after walking Aja at the park, it was getting late.
Instead of picking up pizza or Chinese or just going home and tackling the planned meal (which was ratatouille posted here), I brought up the fact that I could be decadent and eat a cheeseburger.
Well now, that's like mentioning pizza or cake or whatever your naughty food craving is - it's out there now. It's a mental image in your head and you are tired anyways so....take the easy way for dinner and go get X food. The X is whatever you would cave in for and just get, vowing to be better later in the week.
For anyone who knows the rural area we reside, they will also know there isn't much choice for restaurants or....anything. I won't even mention the name of the truck stop "restaurant" we went to get this cheeseburger (embarrassment here). We ordered a cheeseburger and were told by the waiter it would only be 30 cents more for a double.
"No, thank you," we said, "we only want a single patty."
So what does he return with? Two double cheeseburgers. It was way too much and we could have probably split one but....there you have it. Almost impossible to eat as you would a regular burger and we cut it in pieces. Obviously that was more meat than we wanted or could eat. So I brought home the equivalent of one serving and used the meat for soup.
So, here is how I made a Cheeseburger Soup with leftover burger and fresh veggies. Maybe the veggies counteracted the damage of the burger. Ha!
Chop up 1 large onion, 2 stalks celery, several cloves of garlic, 2 carrots and several potatoes (I used red creamers). Saute these until the onions are soft.
Tip in a 14-ounce can of diced tomatoes, 2 TB tomato paste, salt, pepper, basil and oregano.
Chop the leftover burger as well as you can and dump that in too.
Now add 2 cups of broth (I used vegetable broth)
Place in a Dutch oven or large pan with lid. Place in a 350 F degree oven and let it all simmer for at least a half hour. Add toppings as you like. We used diced scallions and some shredded cheese.
It was good!Yes, we ought to have sent the waiter back and gotten what we ordered but.....I can't imagine how long we would have been there. At least we had soup out of it.
Linking up with Beth Fish's Weekend Cooking Series and with Deb at Kahakai Kitchen for Souper Sunday this week. Here post and yummy soup may be found Here.