Broccoli, Hamburger and Cheese Soup Recipe

4.5 1 3
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Broccoli, Hamburger and Cheese Soup Recipe

Read Reviews
4.5 1 3
Publisher Photo
This is a meal in itself—it's both hearty and nutritious—and I usually serve it with just a simple salad and hard rolls.—Gloria Cudmore, Castlewood, South Dakota
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups water
  • 2 teaspoons chicken bouillon granules
  • 3 cups frozen chopped broccoli
  • 1/4 cup finely chopped onion
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1 cup cubed process cheese (Velveeta)
  • 1 pound ground beef, cooked and drained

Directions

In a large saucepan, bring water to a boil; add bouillon and stir until dissolved. Add broccoli; cook according to package directions. Do not drain. Remove from the heat; set aside.
In a large saucepan, cook onion in butter until tender. Stir in the flour, salt and pepper until blended. Remove from the heat and stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the cheese, beef, broccoli with cooking liquid. Cook until heated through and cheese is melted, stirring occasionally. Yield: 6 servings.
Originally published as Broccoli, Hamburger and Cheese Soup in Country Ground Beef 1993, p23

Nutritional Facts

1 cup: 302 calories, 18g fat (10g saturated fat), 71mg cholesterol, 750mg sodium, 13g carbohydrate (7g sugars, 3g fiber), 22g protein.

  • 1-1/2 cups water
  • 2 teaspoons chicken bouillon granules
  • 3 cups frozen chopped broccoli
  • 1/4 cup finely chopped onion
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1 cup cubed process cheese (Velveeta)
  • 1 pound ground beef, cooked and drained
  1. In a large saucepan, bring water to a boil; add bouillon and stir until dissolved. Add broccoli; cook according to package directions. Do not drain. Remove from the heat; set aside.
  2. In a large saucepan, cook onion in butter until tender. Stir in the flour, salt and pepper until blended. Remove from the heat and stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the cheese, beef, broccoli with cooking liquid. Cook until heated through and cheese is melted, stirring occasionally. Yield: 6 servings.
Originally published as Broccoli, Hamburger and Cheese Soup in Country Ground Beef 1993, p23

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VictoriaElaine User ID: 3422096 46218
Reviewed Apr. 22, 2013

"I've made this so many times now. It is one of my all-time favorite soup recipes. The only change I make is I use fresh instead of frozen broccoli. Tastes even better as leftovers!"

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