Enjoy a big, juicy burger with all the fixings in a bowl of this savory, hearty soup! I give you ideas for "toppings" (like onions, mushrooms and bacon) in the ingredients list, but this recipe has a lot of room for play. So think up your fave burger toppings and have fun with it.
* If you're avoiding soy, try substituting coconut aminos in place of the Worcestershire sauce.
YIELD 4 servings
INGREDIENTS
1 1/2 pounds ground beef or ground turkey
3 cups chicken stock
2 tablespoons tomato paste
1 small onion, diced
1 large tomato, diced
4 large mushrooms, sliced
3 to 4 strips bacon, chopped
1 1/2 teaspoon salt
1 cup full-fat, canned coconut milk
2 teaspoons gluten-free Worcestershire sauce
1 teaspoon honey
Salt and pepper for seasoning ground meat
1 cup shredded cheddar cheese (optional)
INSTRUCTIONS
1. Chop bacon into bite-sized pieces, fry and set aside
2. Season ground meat with salt and pepper, brown in a large pot, and drain excess fat
3. Stir stock and coconut milk into that same frying pan with ground meat
4. Add the rest of your ingredients, except for bacon and cheese, and simmer until veggies are tender
5. Stir bacon in to warm just before serving
6. And for you dairy-eaters, top with shredded cheddar after dishing up (It's so good without it too though!)