As the temperature continues to drop in #SouthDakota, soup consumption rises! In my home, soup is a staple throughout fall and winter months. A comfort food that not only warms your body and soul, but also can provide great nutritional value in a low-calorie package. Soup is a great way to incorporate more vegetables into your diet as well. You can chop and dice nearly any and all veggies you have on hand and toss them in! Peppers, onions, celery, squash, kale- the possibilities are endless! Another tip when choosing soup is to incorporate more broth-based soups and substituting low-sodium broth versions when making from scratch. Don’t forget to incorporate lean protein, such as 95% lean ground beef or leftover shredded roast beef to help keep you feeling full and satisfied.
This week’s blog recipe combines a traditional favorite, bacon cheeseburger with the addition of carrots, celery and sweet potatoes! Simple to throw together in less than 30 minutes, or let it cook in the crockpot while you’re away.
1 lb. lean ground beef
2 Tbsp olive oil
3/4 Cup celery, chopped
3/4 Cup shredded carrots
1/4 Cup onion, chopped
3 sweet potatoes, peeled and diced
3 Cups low-sodium beef broth
6 oz. plain Greek yogurt
1/3 Cup bacon pieces
1 Cup shredded low-fat cheddar cheese
Dash of salt and pepper
Pickle for garnish
1. Brown ground beef, draining and rinsing any excess fat. Set aside.
2. In a large stock pot, heat olive oil and add celery, carrots and onion. Cook over medium-high heat for 2-3 minutes.
3. Add fully cooked ground beef, sweet potatoes and broth to stock pot. Bring to a boil. Reduce heat, cover and let simmer for 10-12 minutes, or until potatoes are fork tender.
4. Add plain Greek yogurt, bacon bits and shredded cheese. Stir until evenly combined. I like to substitute Greek yogurt as a healthy alternative to heavy creams.
5. Add salt and pepper, as desired.