Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Nourishing Soup Series: Cheeseburger Soup (with bacon and pickles, oh yeah!)

October 14th, 2013 · 23 Comments · Recipes

Cheeseburger Soup with bacon and pickles

One of our favorite sitcoms poked fun at old folks’ homes last season and showed a main character sipping “lasagna in a glass.” He was very impressed that it tasted “just like the real thing!”

I can’t imagine whizzing lasagna into an Italian smoothie, pasta and all, and stuffing it in a glass, but last week I did teach you how to remake fajitas in a soup pot, and this week we’re putting a whole cheeseburger, pickles and all, into a bowl of soup…so maybe I’m not all that far from crazy after all.

We’ve made and enjoyed this cheeseburger soup many, many times, but I had to make sure I made it one last time before posting, partly to make sure I had the description written perfectly and mostly so I could take some good pictures, since I’d never slowed down enough on a regular dinner to snap any.

Cheeseburger Soup (1) (475x317)

It’s a hit with children and adults alike (and you can leave the pickles out if they bother you). I took cheeseburger soup to a friend having her sixth baby last spring, and she also asked for the recipe – so if someone with 5 kids and a newborn is going to bother to make it, you know it’s easy and delicious! You might want to make a double batch right off the bat just so you have leftovers for lunches or the freezer.

We had our neighbors over to share the pot of soup in the pictures, and they gave the best skeptical review a cook can receive: “Especially when I saw the pickles, I didn’t know if I’d like it, but I’m going to need this recipe!” I also had to kidnap the last lonely bowl of leftover soup from the pot before anyone went back for thirds just so I had something to take photos of the next day:

Cheeseburger Soup (32) (475x317)

I adapted the recipe from Simple Food {for winter} by Shannon of Nourishing Days – it’s one of four recipes we’ve enjoyed from the book (and I just put a half dozen more on my to-make list while browsing the table of contents). I’ve cut the meat and added beans, reverse engineered the ketchup, and added some additional vegetables (and optional rice; Shannon’s book is grain-free). Good thing I had cooked rice on hand and tossed it in at the last minute the other day or this would have been a very boring, picture-less post!

As it is, don’t you just want to pin this?  Winking smile

Cheeseburger Soup (36) (475x317)

As I mentioned in the last monthly newsletter, “Secrets found in a weekly pot of soup,” the ability to freeze, thaw, and reheat marvelously is one reason to make a big pot of soup at least once a week. Check out the newsletter here for the other 9 reasons, and be sure to sign up for the newsletter to get my limited release of the Butternut Spice Bar recipe that is in not one, but THREE of my eBooks, we love it so much.

It may be the only recipe to have that honor, and I’ve never let it out of a book before – just for a month, it’s a free printable when you subscribe (and I’m pretty sure you can just subscribe again if you already are, get the freebie, and the system is smart enough not to send you duplicates).

Are you ready for a cheeseburger in a bowl, without the mushy bun?

Cheeseburger Soup w pickles

Cheeseburger Soup
5.0 from 1 reviews
Recipe type: soup, main dish
Author: Katie Kimball
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yield: 6
  • 1 lb. ground beef
  • 1 large or 2 medium onions, diced
  • 3-4 stalks celery, diced
  • ~4 medium carrots, diced
  • 2 lbs. potatoes or turnips, diced (~6 medium, unpeeled is fine)
  • 2-4 cloves garlic, minced, or 1/4-1/2 tsp. garlic powder
  • 1-2 tsp. salt, to taste
  • 1/8-1/2 tsp. pepper, to taste
  • 2 c. home-cooked kidney or white beans (or 1 can), or cooked lentils
  • 4+ c. beef or chicken stock (up to 8 cups)*
  • 1/3 c. tomato sauce or 2 Tbs.tomato paste
  • 1/2-1 Tbs. honey or molasses, optional
  • 1/4 c. yellow mustard (prepared)
  • 1-2 c. grated cheddar cheese (I prefer sharp)
  • Optional add-ins:
  • 2 c. cooked brown rice
  • chopped broccoli
  • shredded zucchini
  • sauteed mushrooms
  1. Crush garlic and allow it to sit to activate its health benefits.
  2. In a large pot, brown beef over medium heat. Add onions and celery and cook until translucent.
  3. As you chop them, add the carrots and potatoes/turnips, then stir in the crushed garlic, salt and pepper. Cook 1-2 minutes, stirring often.
  4. Add the beans or lentils, stock, and tomato sauce/paste.
  5. Bring to a boil. Cover and simmer 10-15 minutes or until vegetables are soft.
  6. Stir in optional sweetener and mustard; taste to see if more salt is needed.
  7. Turn off the heat and stir in the cheese until it is melted. (It’s okay to leave the heat on if you need to keep the soup warm to serve.)
  8. Serve with chopped dill pickles, cooked and crumbled bacon, additional shredded cheese, sour cream, and any other “burger” toppings you enjoy, like raw onion, green olives, mushrooms, avocado, etc.

*With only 4 cups broth, the soup will be thick, very much a “stoup.” If you add any of the optional add-ins, you’ll need at least 6 cups broth, and it will still be very thick.

Goes great with biscuits or homemade rolls (why not homemade hamburger buns?). We enjoy a grain-free cheesy biscuit from A Whole Food Holiday or the gluten-free version of my mom’s homemade biscuits that I’ve been working on.

Adapted from Simple Food {for winter}.

Other Nourishing Soups:

Cheeseburger Soup (18) (475x317)

Share with friends – first the post, then a big pot of soup!

We’re linked up on Allergy Free Wednesdays at Whole New Mom; Slightly Indulgent Tuesday at Simply Sugar and Gluten-Free; Centsibly Sugar-Free at Stacy Makes Cents; Traditional Tuesdays at delicious obsessions!

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Disclosure: There are affiliate links in this post to Nourishing Days, Tropical Traditions, and a Whole Food Holiday from which I will earn some commission if you make a purchase. See my full disclosure statement here.

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