Cheeseburger Soup - Camp Favorite

I've been putting off my cheeseburger soup recipe for a while even though I've had a couple requests for it. Our recipe changes usually depending on what we have on hand but some ingredients are a necessity.

Here's the list of ingredients:

1-1.5 lbs ground beef (80/20 works well)
1 lb Velveeta cheese (half big block)
4 oz cream cheese
4 potatoes
4 mushrooms
2-3 crowns of broccoli
3 carrots
1 onion
1 bunch kale (8 oz.)
2-3 tomatoes
4 clove garlic
1 tbsp ginger AND turmeric ( optional but suggested)
2 bay leaves
1 tsp paprika
1 tsp black pepper
1 tsp rosemary
1 tsp thyme
Sea salt to taste (start with 1 tsp)

Begin by chopping garlic, onion, ginger and turmeric. Add these ingredients into a large skillet with the ground beef and sprinkle of salt, pepper, and paprika. Begin cooking beef and spices on medium low heat stirring occasionally. Once simmering reduce to low heat.

In a separate large pot, you will add in chopped brocolli, potatoes, mushrooms, carrots, and remaining spices. Do not add cheeses at this time. Add enough water into the pot to cover the veggies, then another inch of water. Bring water and veggies in the pot to a simmer and then continue cooking on low heat.

When the burger is done cooking in the skillet, about 15-20 min, turn off the heat and transfer the burger mix into the big pot with the water and veggies. Once the burger is added into the large pot, continue simmering for about 1 hour.

Once the veggies are tender, you can add in the Velveeta, cream cheese, tomatoes, and kale. Stir frequently so the cheese doesn't burn and stick ( lowest heat best here). Continue stirring frequently until cheese is melted and kale is tender. Taste to see if more salt/ pepper is needed, if not you're ready to enjoy!

We enjoy serving the soup in a bowl with tortilla chips and fresh yogurt! Always delicious and it last the two of us about 3 days with some leftover for the dogs. If you aren't big on veggies feel free to omit some but they taste great in this soup!