Bacon Burger Noodle Soup Recipes

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BACON CHEESEBURGER PASTA



Bacon Cheeseburger Pasta image

I try to make foods that are not only kid friendly, but are also easy to reheat since my husband works long hours and often eats later than our children. If you like, use reduced-fat cheese and ground turkey for a lighter version. -Melissa Stevens, Elk River, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

8 ounces uncooked penne pasta
1 pound ground beef
6 bacon strips, diced
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup water
1 cup shredded cheddar cheese
Barbecue sauce and prepared mustard, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside. , In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard drippings. Drain pasta; add to the skillet. Stir in the soup, water, beef and bacon; heat through. , Remove from the heat and sprinkle with cheese. Cover and let stand for 2-3 minutes or until the cheese is melted. Serve with barbecue sauce and mustard if desired.

Nutrition Facts : Calories 389 calories, Fat 16g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 565mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.

BACON CHEESEBURGER SOUP



Bacon Cheeseburger Soup image

Bacon Cheeseburger Soup is a hearty and creamy take on America's favorite cheeseburger. The soup is full of flavor, easy to make and comforting.

Provided by Catalina Castravet

Categories     Soup

Time 45m

Number Of Ingredients 18

12 slices bacon (chopped)
1 pound ground beef
4 tablespoons unsalted butter
1 medium sweet onion (chopped)
1 cup carrots (shredded)
1 cup celery (diced)
1 ¾ pounds potatoes (cubed and peeled , about 4 cups )
3-4 cups chicken broth
½ teaspoon red pepper flakes
1 teaspoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
¾ teaspoon salt
½ teaspoon pepper
1 cup whole milk ( or heavy cream)
½ cup sour cream
16 ounces cheddar cheese (shredded)
Fresh parsley for garnish

Steps:

  • In a large sauce pan or dutch oven, over medium-high heat, fry the bacon until crisp. Remove bacon and set aside, leaving ¼ of the drippings in the pot.
  • Add the beef to the pot, don't move it or break it for 3-4 minutes, so it gets nice and brown. Start crumbling the beef and cook until browned and no longer pink. Drain and set aside.
  • Reduce heat to medium low, add the butter and once melted, add diced onion. Cook until tender, about 5 minutes.
  • Add the rest of the veggies: carrots, celery and potatoes. For extra flavor, cook the veggies for 7-10 minutes until tender or proceed to adding the chicken broth.
  • Add 3 cups of chicken broth and the dried herbs: red pepper flakes, parsley, basil and oregano. Season with salt and pepper.
  • Stir and add back in the beef, stir and if the soup is too thick, add one more cup of broth. Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 10-12 minutes.
  • Reduce heat to low. Stir in sour cream and heavy cream. Taste and adjust for salt and pepper.
  • Turn off the heat and stir in the cheese until it melts.
  • Stir in ¾ of the bacon.
  • Serve garnished with the remaining bacon and fresh parsley.

Nutrition Facts : Calories 566 kcal, Carbohydrate 8 g, Protein 32 g, Fat 44 g, SaturatedFat 23 g, Cholesterol 142 mg, Sodium 1198 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CHEESEBURGER SOUP



Cheeseburger Soup image

A local restaurant serves a similar cheeseburger soup but wouldn't share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased with the way this all-American treat turned out. -Joanie Shawhan, Madison, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1/2 pound ground beef
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
3 cups chicken broth
1/4 cup all-purpose flour
2 to 4 cups shredded Velveeta
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

Steps:

  • In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes. , Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

Nutrition Facts : Calories 450 calories, Fat 27g fat (15g saturated fat), Cholesterol 100mg cholesterol, Sodium 1421mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.

BACON BURGER NOODLE SOUP



Bacon Burger Noodle Soup image

Delicious and hearty beef noodle soup

Provided by barbara lentz @blentz8

Categories     Beef Soups

Number Of Ingredients 13

6 slice(s) bacon
1 pound(s) ground beef
1 medium onion diced
4 clove(s) garlic mince
2 cup(s) tomato juice
2 dash(es) beef broth
1 can(s) cream of celery soup
2 bay leaves
1 teaspoon(s) each celery salt and coriander
1/4 teaspoon(s) red pepper flakes
4 ounce(s) egg noodles
1/2 cup(s) frozen peas
salt and pepper to taste

Steps:

  • Brown the bacon in a large skillet or pot. Remove bacon with a slotted spoon and chop into pieces. Add the burger. onion, and garlic to the bacon grease. Cook until burger is no longer pink. Add the tomato juice, beef broth, cream of celery soup, bay leaves, coriander, celery salt and red pepper flakes.
  • Cook until bubbly add the noodles and cook for about 15 minutes until noodles are almost soft. Add the peas and the bacon in and cook 5 more minutes. Taste and adjust for salt and pepper. Remove bay leaves and serve

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