Soup with Pot Macaroni Cheeseburgers

Components:

1. One pound of ground beef
2. One medium onion, chopped
3. Two minced garlic cloves
4. One diced carrot
5. One sliced bell pepper of any color
6. Four cups of beef broth
7. Two cups of milk
8. One cup of elbow macaroni
9. Two cups of cheddar cheese, shredded
10. Worcestershire sauce (one teaspoon)
11. One teaspoon mustard, if desired
12. To taste, add salt and pepper.
13. Diced tomatoes, pickles, bacon bits, and green onions are optional garnishes.

Directions:

The beef should be browned.

• Brown the ground beef in a big pot over medium heat until it’s done. If needed, drain extra fat.

Include the vegetables:

• To the pot, add the chopped bell pepper, carrot, and onion. The vegetables should be soft after about five minutes of sautéing. Cook for one more minute after adding the minced garlic.

Mix the seasonings with the broth:

• Bring to a simmer after adding the beef broth. Stir in mustard, Worcestershire sauce, salt, and pepper.

Prepare the macaroni:

• Add the elbow macaroni and stir. Cook till al dente, approximately 7-8 minutes, as directed on the packet.

Add cheese and milk:

• Stir in the milk and lower the heat to low. Add the shredded cheddar cheese little by little, stirring until it melts and becomes creamy.

Serve:

• If necessary, taste and adjust the seasoning. Top with your preferred optional toppings and serve hot.

Have fun!

Rich and delicious, this soup is ideal for a comforting dinner. Additionally, it reheats nicely, so feel free to prepare a large quantity!