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Ingredients
Scale
- 6 strips bacon
- 1 small onion, chopped
- 2 stalks celery, chopped small
- 1 large carrot, peeled and shredded
- 1 teaspoon Lawry's seasoning salt
- 2 teaspoons dried parsley
- Cracked black pepper, to taste
- 1/4 cup all-purpose flour
- 1 pound ground beef (leaner preferred)
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 tablespoon Better Than Bouillon Beef Base
- 4 cups water
- 8 ounces Velveeta cheese (half of a small block)
- 1/2 head iceberg lettuce, shredded (for garnish)
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped pickles (for garnish)
- 1 cup shredded cheddar cheese (for garnish)
- Shirley's Famous Dinner Rolls (to serve with soup)
Instructions
- Cut bacon into small pieces and cook in a large pot over medium heat until crispy.
- Remove bacon, leaving grease, and sauté onions, celery, and carrots with seasoning until softened.
- Add flour and ground beef, cooking until the meat is no longer pink.
- Mix in tomato paste, Worcestershire sauce, mustard, and beef base.
- Pour in water and add cubed Velveeta cheese. Bring to a boil.
- Lower heat and simmer uncovered for 20-30 minutes, stirring occasionally.
- Serve with garnishes of crispy bacon, lettuce, cherry tomatoes, pickles, cheddar cheese, and rolls.
Notes
Using lean ground beef will reduce excess grease.
Prep all ingredients before starting the cooking process for simplicity.
Feel free to adjust spices and ingredients to match your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5
- Sodium: 900
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 25
- Cholesterol: 80