Leftover Burgers? Make Soup!

Pin It When life gives you leftover burgers, make leftover burger soup or as I would rather call it: Beefy Southwestern Soup (Leftover Burger Soup doesn't sound all that appetizing, does it?).  Now that Labor Day has passed, it's time to change gears and start thinking about hearty fall soup recipes.  One of my favorite things about the cool crisp air is that it's okay to make big pots of stews, chili and soups of all kinds.

For those of you with extra burgers from your Labor Day barbeques this recipe is just what you need.  Freeze the leftovers for those chilly days you feel only like snuggling up on the couch with a good book.  Though, I am a sunny summer lover by all definitions of the term, that does sound pretty nice.  *sigh*

Now, I may be getting a little crazy, but eating this curled up by the fireplace with a fresh blanket of snow outside sounds pretty nice, too.  Wait, what?!  Rewind.  Okay, I take that back.  I think Fall will suffice for now.

Did you all have a nice Labor Day weekend?  Maybe some of you participated in the 4 Mile Walk for Water.  I know my family was up at the Lake, one of my favorite places to spend Labor Day (and in general!).  Though, I missed being at the Lake, I had a great time on a girl's road trip to the Champagne Region in France (more details on that in another post)!

Now, back to the soup.  It's a snap to throw together.  Serve it with a toasted corn tortilla and some fresh cilantro and chopped scallions for some healthy garnish.  A dallop of Greek yogurt or some fresh pico would be great on top of this!  I am looking forward to eating my leftovers this fall.  Until then, let's enjoy our last days of sunshine.

What's your favorite thing about fall?

Beefy Southwestern Soup

Ingredients:
2 leftover burgers (or half pound lean ground beef)
1 T oil of your choice
3 cloves garlic, diced
1 onion, chopped
1 red pepper, chopped
40 oz Stewed Tomatoes (1 large can and 1 14.5 oz can)
2 c water
2 c vegetable broth
1 packet taco seasoning (I used low sodium)
1 T cumin
1/2 t cayenne pepper
1 can black beans (or 15 oz cooked at home)
1 c frozen corn
juice of 1 lime
1/4 c fresh cilantro, chopped
Salt & Pepper, to taste

Garnish:
Corn Tortillas, toasted
Fresh Cilantro
Chopped Scallions
Lime
Greek Yogurt
Pico de Gallo

Directions:
In a large stock pot heat 1 T of oil.  Sauté garlic and onion for 1-2 minutes.  Add red pepper until soft.  Break apart hamburgers, until the texture of ground beef.  Add to pot.  Cook together for 2 minutes to blend the flavors.  Add stewed tomatoes, water, vegetable broth, taco seasoning and other seasonings.  Add corn and black beans.  Bring to a boil, then reduce to a simmer.  Add fresh cilantro.  Simmer for 25 minutes.  Add lime juice before serving.  Salt & pepper as needed.  **If using ground beef, cook beef with onions and garlic, then add other ingredients when cooked through, provided it is a lean beef.

Garnish with cilantro, chopped scallions and other favorites.  Bon Appétit!

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