This week I continue with my annual autumn soup series. Last week’s column featured chicken. Today, we go even heartier with some filling and delicious beef soup recipes. There’s nothing simpler than Crockpot Burger Soup. Take time out for a few minutes of prep in the morning and when you get home in the evening, soup’s on! While not the healthiest item on the menu, Cheeseburger Soup is a rich, delicious “once-in-awhile” treat. Next week: more soups. Happy eating!

Crockpot Burger Soup

1 lb. ground chuck
1 C. chopped onion
1 C. chopped celery
1 28-oz. can diced tomatoes
3 C. diced potatoes
1 1-lb. bag frozen green beans
2 tsp. chili powder
2 dashes Tobasco sauce
2 10-oz. cans condensed beef bouillon
1 C. sliced carrots
1 tsp. salt
1 tsp. Worcestershire Sauce
2 C. water

In a large skillet, brown meat with onion and celery, breaking up while cooking. Drain well. Combine meat and remaining ingredients in a crockpot. Cook on low for 10 hours.

Cheeseburger Soup

1/2 lb. ground chuck
T. butter, divided
1 medium onion, chopped
3/4 C. shredded carrots
3/4 C. finely diced celery
1 tsp. dried basil 1 tsp. dried parsley 3 C. beef broth
3 C. diced potatoes
1/4 C. flour
8 oz. Velveeta, cubed
1 1/2 C. milk
1/2 tsp. salt
1/2 tsp. pepper
1/4 C. sour cream

In a large skillet, brown ground beef. Set aside. In a large soup pot, add 1 tablespoon butter. Saute onion, carrots, celery, basil and parsley to soften veggies. Stir in broth, potatoes and beef. Bring to a boil over medium heat. Reduce heat and simmer for about 15 minutes. Add remaining butter in a small pan. Melt and add flour, stiring constantly to make a roux. Add to soup mixture and bring to a low boil. Reduce heat to low. Stir in cheese, milk, salt and pepper. Melt cheese, then stir in sour cream.