(via Mr. Sunday’s Soups by Lorraine Wallace – I know, I used this last week, but they’re so Good!)
1 tablespoon extra virgin olive oil
2 pounds lean ground beef ( I used 1lb ground beef and 1 block of extra firm Tofu)
1 medium onion, chopped
2 stalks celery, diced
2 carrots, shredded
2 tablespoons finely chopped fresh basil
2 teaspoons flat leaf parsley, finely chopped
2 garlic cloves, very finely chopped
1 1/2 quarts (6 cups) low sodium chicken or beef broth, homemade
2 medium potatoes, peeled and cut into 1/2 inch chunks
One 14.5 ounce can diced tomatoes, drained
One 6 ounce can tomato paste
4 cups shredded Cheddar Cheese
4 cups shredded Monterey Jack cheese
1/4 cup ketchup
2 tablespoons Dijon mustard
1 cup whole milk
For Serving: Toasted sesame hamburger buns & kosher dill pickle slices – MAKES THE MEAL!!
Place a large, heavy soup pot or Dutch oven over medium-high heat and add the oil. Add the beef, onion, celery, carrots, basil, parsley, and garlic and cook, stirring frequently to break up the meat until the meat is browned and vegetables are tender. 6 to 8 minutes.
Remove from the heat briefly, and tip the pan to one side. Spoon off the accumulated fat from the mixture and return the pot to the medium heat.
Sprinkle the flour over the beef mixture and cook. Stirring all the time, for about 2 minutes to cook off the raw taste of the flour.
Stir in the broth and potatoes and bring to a boil, stirring occasionally. Reduce the heat to low and simmer gently, covered, until the potatoes are tender. About 10 minutes.
Stir in the tomatoes, tomato paste, cheeses, ketchup, and mustard. Cook, stirring all the time, until the cheeses are melted and smooth and the soup is only just coming to a gentle boil. Stir in the mil, and continue cooking just until heated through.
Lade into wide, shallow bowls (or mugs) and serve with toasted buns and pickle slices on the side.
