soup's on!

I don't enjoy cold weather, but I celebrate anyway when I see fall approaching because it means it's time to start enjoying a nice warm bowl of soup. Eric and I have a new favorite to add to our collection! (And I like it because it is easy to modify to onion and garlic-free!)

Cheeseburger Soup
Makes 12 cups

1/2 pound lean ground beef
1/2 c. chopped onion
3/4 c. shredded carrots (chopped work well, too)
3/4 c. chopped celery
1 tsp. dried basil
1 tsp. dried parsley
6 c. chicken broth
2 pounds potatoes, peeled and diced
3 T. butter or margarine
1/4 c. all purpose flour
3/4 c. reduced-fat Velveeta cheese
1 1/2 c. milk
3/4 tsp. salt
1/2 tsp. pepper

Cook ground beef in Dutch oven over medium high heat about 3 minutes, stirring until meat crumbles. Add onion and next 4 ingredients, and saute 4 minutes or until beef is no longer pink. Drain well. Return beef mixture to Dutch oven.

Stir in chicken broth and potatoes. Bring to a boil; cover, reduce heat, and simmer 10 to 12 minutes or until potatoes are tender.

Melt 3 T. butter in a non-stick skillet over medium heat. Gradually stir in flour, and cook, stirring constantly, 2 to 3 min. or until lightly browned. Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat, and simmer 6 min. or until thickened.

Whisk in cheese and next 3 ingredients just until cheese melts. Serve with sweet bread recipe that follows if desired.

Sweet "7-Up" Bread (more commonly referred to as Beer Bread)

3 c. self-rising flour
1/2 c. sugar
12 ounces 7-Up, Sprite, or Sierra Mist (cola and root beer work well, too)
1/4 c. butter or margarine, melted

Stir together first 3 ingredients; pour into a lightly greased bread pan.

Bake at 350 degrees for 45 minutes. Pour melted butter over top. Bake 10 more minutes.

For a twist, add 3/4 c. cheddar cheese if desired.