Low Sodium Cheeseburger Soup
Warm, comforting, and packed with flavor, this Low Sodium Cheeseburger Soup is the perfect lighter spin on a classic indulgence. Featuring lean ground beef, hearty potatoes, and a medley of fresh vegetables, this recipe achieves rich, cheeseburger-inspired taste without the excess sodium. The soup is thickened with skim milk and cornstarch, providing a creamy base that’s enriched with sharp cheddar cheese for a satisfying finish. With low sodium beef broth and Worcestershire sauce included, it’s ideal for those seeking a heart-healthy yet delicious meal. Quick to prepare in just 45 minutes, this soup serves as an excellent option for cozy weeknight dinners or make-ahead lunches. Garnish with fresh parsley to add a burst of color and flavor to each steaming bowl!
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Recipe Information
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 cup carrot, chopped
- 1 cup celery, chopped
- 2 cloves garlic, minced
- 4 cups low sodium beef broth
- 2 medium potatoes, peeled and diced
- 1 tablespoon low sodium Worcestershire sauce
- 1 teaspoon dried parsley
- 0.5 teaspoon black pepper
- 2 cups skim milk
- 2 tablespoons cornstarch
- 2 cups sharp cheddar cheese, shredded
- fresh parsley, chopped (optional garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the ground beef and cook until browned, breaking it apart with a spoon. Once cooked, remove the beef and set it aside, discarding any excess fat.
In the same pot, add the diced onions, chopped carrots, and chopped celery. Sauté for 5 minutes or until vegetables are tender.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the low sodium beef broth and add the diced potatoes. Stir in the low sodium Worcestershire sauce, dried parsley, and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10-12 minutes, or until potatoes are tender.
In a small bowl, whisk together the skim milk and cornstarch until smooth.
Slowly pour the milk mixture into the soup, stirring constantly until the soup begins to thicken.
Once thickened, return the cooked ground beef to the pot and stir in the shredded cheddar cheese until melted and well combined.
Adjust seasoning to taste, adding more pepper if desired.
Serve the soup hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 2916 mg | 127% | |
| Total Carbohydrate | 169.7 g | 62% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 47.0 g | ||
| Protein | 185.1 g | 370% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2560 mg | 197% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 5133 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
