Bacon Cheeseburger Macaroni Soup
Ingredients
-
1
pound
ground beef
-
4
slices
bacon
-
½
cup
diced onions
-
½
tablespoon
ground mustard
-
1
teaspoon
smoked paprika
-
½
teaspoon
garlic powder
-
to taste
salt
-
to taste
pepper
-
¼
cup
all-purpose flour
-
15.5
oz
canned diced tomatoes
-
¼
cup
diced pickles
-
5-6
oz
dry elbow pasta
-
4
cups
broth
-
1
teaspoon
Worcestershire sauce
-
2-3
cups
grated cheddar cheese
Instructions
- Heat a Dutch oven or soup pot on medium heat and add the ground beef, breaking it down as it cooks.
- Add the diced bacon and cook until the beef and bacon are no longer pink, draining excess fat if necessary.
- Stir in the spices and combine well.
- Add the onions and cook for 3-4 minutes until fragrant.
- Sprinkle in the flour and mix thoroughly.
- Add the diced tomatoes, pickles, and dry pasta, stirring to combine.
- Gradually whisk in the broth and Worcestershire sauce, ensuring there are no lumps.
- Bring to a boil, then cover and reduce heat to simmer for 15-20 minutes until thickened and the pasta is al dente.
- Stir in the grated cheese and cook until melted.
- Cool before serving.
Nutrition Facts (estimated)
Servings
7 cups
Calories
381
Total fat
21g
Total carbohydrates
20g
Total protein
26g
Sodium
0mg
Cholesterol
0mg
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