Cheeseburger Soup Bacon (Print Version)
# Ingredients:
01 -
5.33 slices of crispy bacon.
02 -
1 pound of minced beef.
03 -
1.33 tablespoons of oil for cooking.
04 -
0.67 yellow onion, chopped.
05 -
1.33 cups of peeled and diced Yukon gold potatoes.
06 -
0.67 of a 14oz can of diced tomatoes.
07 -
0.67 teaspoon of fine salt.
08 -
0.33 teaspoon of ground black pepper.
09 -
2.67 cups of broth made from beef.
10 -
0.67 cup of raw, unsalted cashews.
11 -
0.33 cup of water or broth from chicken.
12 -
0.17 cup of nutritional yeast flakes.
13 -
1.33 tablespoons of juice from pickles.
14 -
0.67 tablespoon of tomato paste.
15 -
1.33 teaspoons of classic yellow mustard.
16 -
1.33 diced pickles (optional).
17 -
0.67 cup of shredded leafy lettuce (optional).
# Instructions:
01 -
Make bacon crispy however you like best. Let it cool, then crumble into smaller bits.
02 -
In a large pot, cook the beef in the leftover bacon grease or your cooking oil. Stop once it's no longer pink, drain any fat, and set aside.
03 -
Cook onions and potatoes in the pot for 5-7 minutes. Toss in the tomatoes, spices, and broth. Let it simmer for around 10 minutes.
04 -
Blend cashews (soaked beforehand) with water, pickle juice, yeast, tomato paste, and mustard. Blend until smooth and creamy.
05 -
Stir the beef and blended sauce into the veggies. Heat everything for another 2-3 minutes. Sprinkle bacon and any garnishes on top to finish.
# Notes:
01 -
Let cashews soak in boiling water for at least 10 minutes.
02 -
It's both dairy-free and paleo-friendly.
03 -
Works great for Whole30 too.