Slow Cooker Cheeseburger Soup

We are still having soup weather around here...rain, rain, rain. Do you know there are six types of rain? Isn't rain just rain? Oh no, not if you live in Seattle. There was a whole article about it in the Sunday paper this week. Just what we wanted to read about after a wonderful Hawaiian vacation. UGH! Anyway, the six types are drizzle, mist, sprinkles, "normal rain", downpours, and thunderstorms. Isn't that just lovely and what you always wanted to know? So, I go make myself another pot of soup for dinner and sit down to watch the drizzle, or is mist? Maybe sprinkles? I think it's rain.

This recipe is super easy and a perfect meal to let slowly cook away while its raining all day. It is from Hannah Freese, RD and since she recommends cutting out "white carbs", there is no bun in this cheeseburger. Remember my Cheeseburger Salad from June? When you are trying to avoid the usual SAD (Standard American Diet) and improve nutrition, you can still eat cheeseburgers. It will just be as a salad or as soup. Right now with all this rain, this is the kind of cheeseburger I prefer anyway.

Serves 4

4 cups beef broth (I used 2 cups of my homemade chicken broth plus 2 cups of beef broth)

1-1/2 cups whole milk

3 stalks celery, diced

1 tsp dried basil

small to medium head of cauliflower, chopped

1/2 -1 cup pickles, diced

1 pound ground beef

8 oz. cheddar cheese, shredded

sea salt and pepper, to taste

1. Turn on the slow cooker to low and add the broth, whole milk, celery, basil, cauliflower, and pickles.

2. Meanwhile, heat a large nonstick pan over medium-high heat. Cook the ground beef for 5-8 minutes, breaking it up as it cooks.

3. Add the ground beef to the slow cooker and cook on low for 6-8 hours.

4. Divide the soup into bowls and top with cheddar cheese.

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