It's still 80 or so degrees here in Chicago during the daytime in the early weeks of September.
The time where you are ready for fall and all it brings (sweaters, warm drinks, snuggling, comfort food), but hanging on to those summer moments and feelings.
Here's a soup that will perfectly bridge both seasons.
A household favorite for any season.
What You Need:
1 can of Campbell's Condensed Cheese Soup
Milk, for the soup
1/2 pound ground beef, cooked(amount varies on your taste and likes)
1 small onion, diced
1-2 small to medium tomatoes, diced
Lettuce, ripped into bite size pieces
The amounts described above result in 4 bowls of soup. You can easily double this recipe. Trust me--you'll want to.
Grab a large pot and put it on the stove-top on low heat.
Empty the contents of the condensed cheese soup into the pot. On Campbell's, they ask you to pour milk in the empty soup can and add that to your pot, so that's exactly what you're going to do. Whisk to combine.
Grab a saute pan and cook your ground beef and onion, draining any extra grease.
Once meat and onions are cooked, add to the pot of cheese soup. At this point in time, you can add the diced tomatoes.
Let cook for a couple minutes till everything is heated through.
Now it's time to eat.
If you are a fan of the lettuce (and you should be), place some ripped up pieces in the bottom of your bowl. Like this:
I've found that if you add the lettuce to the soup itself, it becomes way too soggy and not very appetizing. Reheating the soup with the lettuce in it is equally not as good, so try to avoid it!
Once you've got your lettuce, add in the soup. Mix in the bowl itself to distribute the lettuce throughout.
Serve by itself or with some fries on the side.
Here's to a whole new spin on the "cheeseburger and fries" deal. Enjoy!