CHEESEBURGER SOUP

Have any burgers left over from Memorial Day? I did! I thawed some lean turkey burgers that we never got around to grilling and threw together this soup in about 15 mins It makes a great meal prep for work, and was so easy to put together after a long, fun weekend

Servings: 5 (1 serving is ~2 cups)

Calories per serving: 281 cal

Protein per serving: 26 g

Carbs per serving: 18 g

Ingredients:

1 lb lean ground turkey

1 onion

2 potatoes

2 stalks celery

¼ cup dill pickles

3 cloves garlic (minced)

1 can diced tomatoes

1 tablespoon mustard

2 cups low-sodium beef broth

1 teaspoon toasted sesame seeds

1 teaspoon black pepper

1 teaspoon onion powder

2 teaspoon steak seasoning

1 cup reduced-fat cheddar (for serving)

Directions:

1. Chop potatoes, celery, pickles, and onion into cubes, and mince garlic.

2. INSTANT POT USERS: Add all ingredients to instant pot (except the cheese) and cook on high pressure for 12 mins.

CROCKPOT USERS: Add all ingredients to crime pot (except cheese) to crockpot and cook on high for 4 hours or low for 6-8 hours. 

3. When done, spoon into bowl, top with cheese, and enjoy! 

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