Slow Cooked cheese Burger Soup



  • 2 lb ground beef
  • 4 cups chopped onions (3 to 4 medium)
  • 2 cans (28 oz each) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1/2 cup steak sauce
  • 16 oz American cheese loaf, cut into cubes
  • 1 bag (22 oz) frozen waffle fries
  • 2 cups shredded lettuce


  • Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain.
  • In slow cooker, mix beef, onions, tomatoes and steak sauce. Cover and cook on Low heat setting 8 hours, or on High heat setting 4 hours.
  • Stir in cheese; cover and set slow cooker to Warm heat setting. Stir occasionally while fries cook.

Make waffle fries as directed on package.

  • Serve soup topped with lettuce and waffle fries.
  • To freeze: Store soup in quart-size resealable freezer plastic bags. Label, and freeze lying flat. To reheat: Defrost overnight in refrigerator, or in microwavable bowl on Defrost setting in microwave, stirring often. Then microwave uncovered on High 4 to 6 minutes or to 165°F. Serve with freshly cooked waffle fries and shredded lettuce.


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