Vegetables

Ingredients

• 1 pound ground chuck
• ½ tsp. salt
• ¼ tsp. pepper
• 8 slices bacon, diced
• 1 tbsp. olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1 can cheddar cheese soup (I used heart healthy)
• 2 cups beef broth
• 1-12 ounce bottle beer, dark brown ale
• 3 medium potatoes, peeled & diced
• 2 tsp. dijon mustard
• 2 tsp. worcestershire sauce
• 1 (14.5 ounce) can diced tomatoes
• 1 cup milk (I used skim)
• Salt & Pepper to taste
• 1 cup cheddar, shredded (optional)

Instructions

• Cook the ground beef in a large sauce over medium high heat. Add salt & pepper and cook for 10 minutes or until cooked through. Drain the grease off the meat and set aside.
• Cook the bacon in the pan until crispy, about 7 minutes, set aside on a plate with paper towel on it
• Add 1 tbsp. olive oil to the pan and add the onions, carrots and celery and sauté for 8 minutes.
• Add the garlic and cook for an additional 2 minutes.
• Add in the soup, broth, beer, bacon, beef, potato, mustard, worcestershire sauce and tomatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15 minutes.
• Add in the milk and stir to combine. Taste the soup and add salt and pepper if needed.
• Serve the soup and top with cheddar cheese if desired.

Notes