Ingredients
Scale
- 1 lb ground beef or diced cooked beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, sliced
- 1 can (15 oz) corn, drained
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups beef broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and black pepper to taste
- Optional toppings: chopped green onions, crumbled bacon
Instructions
- In a large pot, cook the ground beef until browned. Drain excess fat.
- Add chopped onions and garlic; sauté until translucent.
- Stir in carrots and celery; cook for 5 minutes.
- Pour in beef broth, cream of mushroom soup, and corn. Stir well.
- Simmer uncovered for 15-20 minutes, until vegetables are tender.
- Reduce heat and stir in shredded cheese and sour cream until melted and smooth.
- Season with salt and black pepper to taste. Serve hot, garnished with green onions or bacon if desired.
Notes
- You can replace beef with cooked shredded chicken or vegetarian protein for variation.
- For extra flavor, add a dash of hot sauce or smoked paprika.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg