This soup recipe is one I make often at our house! It is filling, delicious and so good for you with our grass fed and finished beef but I also love to use homemade bone broth in the recipe (full of micronutrients, electrolytes, collagen, etc). Plus, it’s great to make a bunch of and heat up throughout the week if you are busy and want something easy that everyone loves!
- 5 slices of bacon, cooked
- 2 lbs ground beef
- 1/2 cup onion, chopped
- 1 Tbsp garlic, minced
- 15 oz diced canned tomatoes, drained
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 Tbsp Worcestershire sauce
- 32 oz beef broth
- 3 Tbsp tomato paste
- 2 tsp mustard
- 8 oz cream cheese
- 1 cup cheddar cheese, shredded
Cook your bacon, let it cool then chop and set aside. (I prefer to cook my bacon on a cookie sheet lined with parchment paper at 350F for 15-20 minutes, depending on how crispy you like your bacon.) Save one Tbsp bacon grease for your ground beef.
In a large soup pot add the ground beef, bacon grease, onion garlic; cook over med-high heat until the meat is browned. Drain off excess grease.
Add the tomato paste, mustard, broth, tomatoes, Worcestershire sauce, and spices; stir and bring to a simmer. Let simmer, uncovered, over medium heat for 10 minutes.
Reduce the heat to low and stir in the cream cheese, cheddar cheese and cooked bacon. Once the cheeses have completely melted, it’s ready!