Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 large yellow onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 pound ground beef (450g)
  • 1 teaspoon salt (5g), plus more to taste
  • 1/2 teaspoon black pepper (2.5g), plus more to taste
  • 1 teaspoon smoked paprika (5g)
  • 1/2 teaspoon dried oregano (2.5g)
  • 4 cups beef broth (950ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 cup frozen mixed vegetables (150g)
  • 1 cup peeled and diced potatoes (150g)
  • 4 ounces cheddar cheese, shredded (115g)

Instructions:

  1. Heat olive oil in stockpot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add ground beef to the pot and break it up with a spoon. Cook until browned, drain off any excess fat.
  3. Season the beef with salt, pepper, smoked paprika, and oregano. Stir to combine.
  4. Pour in beef broth and diced tomatoes (undrained). Add frozen mixed vegetables and diced potatoes.
  5. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.
  6. Remove from heat and stir in shredded cheddar cheese until melted.
  7. Ladle into bowls and garnish with your favourite burger toppings – chopped parsley, sour cream, crispy bacon bits, and chopped dill pickles.