*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I decided while cooking this that I'd tweak a few things to both add flavor and make it more "cheeseburgery". First I added Lawry's seasoning salt to the meat while it was cooking because my mom always added it to her homemade hamburger patties when I was growing up. I threw in some minced garlic with the meat and veggies as well. Since I didn't have celery (and don't eat it on my cheeseburgers anyway) I just added some celery salt for the flavor as well as chili powder. Used cream o' chicken soup and frozen veggies since it's what I had. Went lighter on the velveeta and milk (about half) but added some shredded mild cheddar (which I also put on top w/ the sour cream/chives for garnish). And since my idea of a really good cheeseburger includes dill pickles I added 4 teaspoons of PICKLE JUICE for an extra tang. I personally think this was the perfect touch. So yummy - thanks Charlotte for the great idea for a recipe!
This was a nice filling soup for a cold night. I threw in 3 cups of rice instead of two and the soup was very thick and chunky. I also had to sub cream of chicken soup for the cheddar cheese soup but it still turned out nicely!
I was really nervous to try this and boy was I relieved when it came out absolutely terrific!! Subbed Rice a Roni (without the seasoning) for regular rice and canned corn for mixed veggies. Coupled with a salad what a great meal!
I loved this soup. I made some changes based on what I had on hand. I substituted the can of mixed veggies with a can of rinsed and drained black beans. I added a clove of chopped garlic deleted the celery and added twice the carrot. I used a can of papper jack cheese soup rather than chedder cheese soup. I also added about a tsp of chili powder because I think it needed a little extra kick. Great recipe and I will make it again! Thanks!
This was deeeeelicious! Made a few changes though. I love Johnsonville Italian sausages especially made as a "burger" with cheese dripping from it. So I used mild Johnsonville Italian sausage in place of the ground beef in this soup. I also chunked my celery carrots and onions instead of chopping them. Oh so good! If you love sausage try it in this recipe. YUMMY!!!!
The kids all thought the soup was great. Neither my husband or I liked it very much. It was very bland. The flavors of the meat and cheese didn't have a chance to become incorporated in the soup. It needs more seasoning.
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