Bacon Cheeseburger Soup

  • 1 to 1 1/2 lbs ground beef
  • 1 large yellow onion, diced
  • 12 strips bacon, cooked and crumbled
  • 1 cup shredded greens*
  • 2 cups beef broth
  • 12 slices American cheese
  • 1 15 oz can petite diced tomatoes
  • 4 cloves garlic, minced (about 2 tsp)
  • 2 tbsp ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tsp dry mustard
  • 1/2 tsp dried dill weed
  • Salt and black pepper to taste
  • Croutons for garnish (I made mine using leftover hamburger buns)
Brown beef in a medium skillet; drain partially and add onion, garlic, Worcestershire, ketchup, salt, and pepper. When onion has softened, transfer to slow cooker or large pot. Add tomatoes, greens, mustard, and dill, and stir well. (If you are short on time, you can just brown the beef then dump everything in at once.) Cook 4-6 hours on low (30-60 minutes on medium for stove top). Turn off heat or reduce to warm setting, then add cheese and stir. Add additional seasonings if needed. Serve when cheese has melted, topped with croutons if desired.
This recipe is delightfully adaptable to your tastes, depending on how you like your burger — just add or omit whatever says (or doesn’t say) “burger” to you. Low-fat versions or alternatives to the meat and cheese should also work for this dish.
*(For best results, use a firm green such as endive, bibb, romaine, butter lettuce, cabbage, or slaw mix. Avoid iceberg.)

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